Seafood Pasta
Ingredients
The sauce
-
3
tablespoons
olive oil
-
½
cup
onion, finely chopped
-
2
teaspoons
garlic, minced
-
¼
teaspoon
crushed red pepper flakes
-
28
ounce can
San Marzano Whole Tomatoes, pureed
-
to taste
salt
-
to taste
pepper
-
2
tablespoons
butter
The pasta and seafood
-
12
ounces
spaghetti or other long pasta
-
½
pound
shrimp, peeled and deveined
-
½
pound
sea scallops
-
½
pound
clams, scrubbed
-
½
pound
mussels, scrubbed and de-bearded
-
2
tablespoons
parsley, chopped
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat and cook the onions until softened.
- Add garlic and cook for an additional minute, then stir in red pepper flakes and pureed tomatoes.
- Season with salt and pepper, bring to a simmer, and cook for 20 minutes until the sauce thickens.
- Stir in butter and remove the sauce from heat.
- Cook spaghetti in salted water according to package directions and reserve some pasta cooking liquid.
- In another pan, heat remaining olive oil and cook scallops until browned, then remove them.
- Season shrimp and cook until pink, then remove them as well.
- Add clams and mussels to the pan with reserved pasta water, cover, and cook until they open.
- Discard any shells that do not open, then add shrimp and scallops back to the pan along with the sauce and spaghetti.
- Toss everything together and sprinkle with parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
561
Total fat
17g
Total carbohydrates
64g
Total protein
38g
Sodium
716mg
Cholesterol
182mg
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