Frutti di Mare
- 1/2 pound angel hair pasta
- Salt, for pasta water
- 2 tablespoons extra-virgin olive oil -- 2 turns of the pan
- 2 shallots, chopped
- 4 cloves garlic, crushed or finely chopped
- 1/2 teaspoon crushed red pepper flakes -- eyeball it
- 1/2 cup dry white wine, eyeball it
- 1 (15-ounce) can crushed tomatoes
- Salt and black pepper
- 1 pound small fresh clams, ask for them scrubbed
- 1 pound mussels, scrubbed
- 10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
- 1/4 cup chopped flat-leaf parsley, a couple of handfuls
- 20 fresh basil leaves, cut into thin strips or torn
- Crusty bread, warmed
Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.
Recipe courtesy Rachael Ray
Recipe courtesy of Mario Batali