Frutti di Mare (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
4. 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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