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Seafood Pasta with Mussels and Calamari
and radicchio and mixed green salad

Active: 35 minTotal: 35 min
20140811 seafood pasta nm 05.jpg?ixlib=rails 2.1

This dish will transport you to the Italian seaside. If you've never cooked with mussels or calamari, don't fear - they're incredibly easy to work with and you'll feel like a pro! Our veggie version will be featuring artichoke hearts and white beans.


Seafood Pasta with Calamari and Mussels:
  • Calamari - 3/4 lb, sliced into rings ((It's ok to get the tentacles too))
  • Mussels - 1 lb, cleaned and debearded
  • Garlic - 2 cloves, minced
  • Shallots - 1/2 bulb, diced
  • Parsley - 1/4 bunch, chopped
  • Linguine - 1/2 lb
  • Cooking oil - 2 Tbsp
  • Anchovy paste (opt) - 1 1/2 tsp ((Can find in tubes))
  • Capers - 1 Tbsp
  • Diced tomatoes (14 oz / 397 g can) - 1 can, drained of liquid
  • White wine - 2 Tbsp ((Use a dry white like a pinot grigio or a sauvignon blanc))
  • Lemon - 1/2, juice of
Radicchio and Mixed Green Salad:
  • Garlic - 1 clove, minced
  • Shallots - 1 Tbsp, diced
  • Radicchio - 1/2 head, sliced or torn
  • Balsamic vinegar - 1 1/2 Tbsp
  • Brown sugar - 1 1/2 tsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 4 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Calamari - Slice.
  2. Mussels - Cover in cold water and then drain. If you didn’t get your mussels debearded, debeard them using the help of this article.
  3. Garlic (for vinaigrette and pasta) / Shallots (for vinaigrette and pasta) / Radicchio / Parsley - Prep as directed. For radicchio, you can double and prep Wednesday’s portion too. (Can be done up to 3 days ahead)
  4. Vinaigrette - Double if making Wednesday’s meal. Combine garlic and shallots with balsamic vinegar and brown sugar. Whisk in cooking oil, and then season to taste with salt and pepper. (Can be done up to 3 days ahead)


  1. Bring a saucepan of water to boil. Salt generously and add linguine. Cook until al dente, tender but not soggy. Drain.
  2. Heat a saute pan over medium-high heat. Add cooking oil and then garlic, shallots, anchovy paste, and capers to heated oil. Saute for ~2 minutes.
  3. Add diced tomatoes and wine, and saute for another 3 to 4 minutes.
  4. Add mussels to pan. Cover with a lid and cook for ~5 minutes. Give the pan a shake before removing lid and folding in calamari. Cook for another 3 to 4 minutes, until squid is cooked through. Toss with linguine and finish with lemon juice and then season to taste with salt and pepper. Garnish with parsley.
  5. Toss balsamic vinaigrette with radicchio and mixed greens, and enjoy with seafood pasta.

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This meal has 24 reviews

Subbed chorizo for calamari. This made the sauce very rich and flavorful, but we probably lost the more subtle flavors of the capers, shallots, etc. Tip on reheating mussels (and similar seafood) -- separate the mussels, heat the other leftovers/sauce to VERY hot, and then stir the mussels back in -- this will warm them up without making them rubbery.

By: Sundi
Posted: Jun 05, 2015
Diet: Original

Better than I expected. Used Trader Joe's frozen seafood mix and added 2 tb of butter. Great!

By: Maya
Posted: Jan 29, 2015
Diet: Original

Very easy, yet tasty meal. De warding the mussels was not as hard as I thought it was going to be. I made a big batch -doubling the recipe to accommodate for more people, but wished I had more tomatoes/ sauce. I think the next time I make this I will dovle the ingredients for the sause, but use the same amount of spaghetti. Other than that the dish was a hit. The leftovers were a little dry, but I'm hoping more sauce will change that next time.

By: Allison
Posted: Oct 11, 2014
Diet: Original

Added chili, butter, capsicum and olives to the sauce and took out the muscles. Absolutely delicious.

By: Annie
Posted: Sep 13, 2014
Diet: Original

Usually I am not a fan of vegetarian meals, but I opted for this since I do not care for seafood. It was delicious!

By: Allison
Posted: Sep 10, 2014
Diet: Vegetarian

Added a little shredded cheese on top and our 2 year old gobbled it up!

By: Jessica
Posted: Sep 09, 2014
Diet: Vegetarian