For the Sauce:
- 2 tablespoons olive oil, divided
- 2 teaspoons garlic, minced
- 1 large shallot, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) can San Marzano whole tomatoes, strained and crushed by hand
- Salt and pepper, to taste
- 2 tablespoons butter
- 1/2 cup Champagne
- 1/2 cup heavy cream
For the Pasta and Seafood:
- 1 pound spaghetti (or your favourite long pasta)
- 1/2 pound shrimp, peeled and deveined (leave tails on for flair)
- 1 pound lobster meat, fresh or frozen and thawed
- 1/2 pound clams, scrubbed
- Juice and zest of 1 lemon
- 1 cup Parmesan cheese, grated (I always grate mine fresh in the food processor—don’t skimp!)
- 2 tablespoons parsley, chopped
Step 1: Make the Sauce
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the shallots and cook until softened, about 4–5 minutes. Stir in the garlic and cook for another minute.
Step 2: Add the Champagne
Pour in the Champagne and let it reduce until about 1/4 cup remains. This step smells divine—don’t rush it.
Step 3: Add the Tomatoes
Stir in the red pepper flakes and crushed tomatoes. Season with salt and pepper to taste. Bring to a simmer and let it cook for about 20 minutes, or until the sauce starts to thicken. Stir in the butter, remove from heat, and finish with the cream. Set aside.
Step 4: Cook the Pasta
While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 3/4 cup of the pasta water before draining.
Step 5: Prepare the Seafood
- Shrimp: Season with salt and pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the shrimp and cook for 3–4 minutes until pink and opaque. Remove and set aside.
- Clams: Add the clams to the same pan along with the reserved pasta water. Cover and simmer for 4–6 minutes, or until the shells open. Discard any that don’t open.
Step 6: Assemble the Pasta
Add the shrimp, lobster meat, and the tomato sauce to the pan with the clams. Toss in the cooked spaghetti and stir everything together. Finish with lemon juice, lemon zest, and a generous sprinkle of Parmesan cheese.
Step 7: Serve Like a Star
Transfer to a large serving platter or individual bowls. Garnish with parsley and an extra drizzle of olive oil if you’re feeling fancy.
Pair this with the rest of the Champagne (obviously)—because what else are you saving it for? And don’t forget some crusty bread on the side to soak up every last drop of that luxurious sauce.
Enjoy, my friends! This is dinner done fabulously.
