Frutti di Mare

Name: Frutti di Mare
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

15 ingredients

16 steps

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.
2

When it boils, add salt and pasta and cook angel hair to al dente.
3

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.
4

Add wine and reduce 1 minute.
5

Raise the heat a bit.
6

Add crushed tomatoes and bring sauce to a bubble.
7

Season sauce with salt and pepper.
8

Add clams and mussels and cover the pan.
9

Steam until shells open, about 5 minutes.
10

Remove any unopened shells.
11

Add shrimp to sauce and cook until just firm, 3 minutes.
12

Add parsley and basil to the sauce and shake the pan to incorporate it.
13

Adjust seasonings, to taste.
14

Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls.
15

Top with arranged mixed seafood and sauce.
16

Serve with warm, crusty bread for dipping.