Ingredients
- 24 clams
- 24 mussels
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil
- 1 teaspoon crushed red pepper
- 4 cloves garlic, shaved very thin
- 1/2 cup squid, sliced
- 16 pieces shrimp
- 8 pieces sea urchin
Directions
Cook the clams and mussels with 1/2 cup water until cooked. Reserve the liquid. Remove the meat from inside the clams and mussels; discard the shells.
In boiling salted water, begin cooking the spaghetti. Simultaneously, heat up the extra-virgin olive oil on medium-high heat in a large saute pan. Add the crushed red pepper and shaved garlic and slowly saute. Just when the edges of the garlic become lightly browned, remove the pan from the heat and add a large ladle (approximately 8 ounces) of the pasta cooking water to the saute pan. Put it back on the heat but do not increase the flame.
When the pasta is three-quarters of the way cooked, remove from the boiling water to the saute pan. Reserve the cooking liquid.
Continue cooking the spaghetti using the reserved pasta cooking liquid, as needed. Add more clam/mussels liquid to achieve creaminess. Just before the pasta is cooked, add the clams, mussels, squid, and shrimp. Finish cooking the pasta with all the seafood until al dente.
Remove the seafood pasta from the pan and toss with the sea urchin. Serve immediately.
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By Buster973
on March 17, 2013
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This is delicious....! This should not be for intermediate, real easy to do. I made this dish several times already but made some adjustments, you might have to put a little more salt and water now and then. It dries up quickly. I want my pasta little moist and little oily. I also suggest to put the mussels, clams, and squid last. It becomes really hard if you cook it for too long, that is not good when it’s hard. you want those sea food soft and tender. I add all natural clam bits or juice that you buy at the grocery in a bottled jar, those will not go hard for extra taste. Add parsley too...Cooking a great dish is about experimenting, adjustments, and learning from your mistakes.
By sr4645
Atlanta, GA
on February 05, 2012
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We made this for Christmas Eve and thought it might be difficult but it was easy and absolutely delicious. It's going to be our new NYE tradition and we're not even Italian. Thanks Scott Conant!
By Chef BKeene
Atlanta, GA
on December 14, 2011
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Solid, tasty and a breeze to throw together. The liquor from the shell fish really made the sauce described on the show- I like this recipe for its simplicity ( sans sea urchin but still really good
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