Seafood

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

With lightning-quick shrimp and an easy garlic butter sauce, this crowd-pleasing pasta builds flavor fast.

Among the easiest appetizers ever.

In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.

Bright and briny, this eight-ingredient seafood pasta is an Italian classic for good reason.

You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.

This zesty pasta relies on a jar of peperoncini—including the brine—to do the heavy lifting.