Frutti di Mare

Total Time:
30 min
10 min
20 min

2 BIG servings

  • 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.

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