Seafood Basil Pasta Recipe: Fresh Korean Home Cooking

Seafood Basil Pasta at Home

This Seafood Basil Pasta recipe brings together the clean flavor of seafood, the bright aroma of basil pesto, and a simple home-cooking method that feels special without being difficult.

It is a good dish for a weekend lunch, a relaxed dinner, or a small home gathering. The key is to cook the seafood quickly, save a little pasta water, and mix the basil sauce at the end so the herb aroma stays fresh.

Ingredients for 2 Servings

• Pasta: 200 g spaghetti, linguine, or spaghetti alla chitarra
• Seafood: 8 shrimp, half a squid, a handful of clams, or your favorite mixed seafood
• Basil sauce: 3 tablespoons basil pesto, plus extra fresh basil if available
• Aromatics: 5 cloves garlic, sliced thinly, and a pinch of peperoncino
• Vegetables: 6 cherry tomatoes, halved
• Finish: olive oil, salt, black pepper, and grated Parmesan cheese

If you use frozen seafood, thaw it in the refrigerator and pat it dry with paper towels. Removing excess moisture helps the seafood sear instead of steaming in the pan.

How to Make It

1. Prepare the seafood

Clean the shrimp, slice the squid into bite-size pieces, and rinse the clams well. Keep the seafood cold until the pan is ready. This keeps the texture firm and reduces any fishy smell.

2. Cook the pasta

Bring a large pot of water to a boil and season it generously with salt. Cook the pasta one minute less than the package direction. Save about one cup of pasta water before draining.

3. Build the garlic oil

Heat olive oil in a wide pan over low to medium heat. Add sliced garlic and peperoncino, then cook slowly until the garlic turns light golden. Do not rush this step; the flavor of the oil becomes the base of the whole dish.

4. Cook the seafood

Add the seafood to the pan and raise the heat to medium high. Cook just until the shrimp changes color and the clams begin to open. Seafood becomes tough when overcooked, so keep this step short.

5. Mix the basil sauce

Add cherry tomatoes, basil pesto, and a few spoonfuls of pasta water. Stir until the sauce loosens and coats the seafood. Add the drained pasta and toss for about one minute until glossy.

Serving Tips

Plate the pasta while it is hot, then finish with Parmesan cheese, black pepper, and a small drizzle of olive oil. A few fresh basil leaves on top make the dish look brighter and add a fresh aroma.

This pasta is best served right away. If you have leftovers, store them in an airtight container in the refrigerator and reheat with a spoonful of water or stock to bring the sauce back together.