Updated: Apr 20
I N G R E D I E N T S
3 tablespoons olive oil divided use
1/2 cup shallot, finely chopped
2 teaspoons garlic, minced
1/4 teaspoon crushed red pepper
28 ounce can San Marzano whole
tomatoes pureed in a blender or food processor
salt to taste
freshly ground pepper
2 tablespoons butter
12 ounces spaghetti or other long pasta
1/2 pound shrimp, peeled and deveined, (leave tails on if desired for nicer presentation)
1/2 pound squid, tentacles and tubes
1/2 pound clams, scrubbed
1/2 pound mussels, scrubbed and debearded
2 tablespoons parsley, chopped
D I R E C T I O N S
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the shallot and cook for 4-5 minutes or until softened. Add garlic and cook for 1 more minute.
Stir in the red pepper flakes (optional), then add pureed tomatoes. season with salt and pepper to taste
Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken.
Stir in butter, then remove the sauce from the heat.
While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
Heat the remaining tablespoon of olive oil in a large pan over high heat.
Season the shrimp and squid with salt and pepper and add them to the pan. Cook for
3-4 minutes or until pink and opaque. Remove the shrimp from the pan.
Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
Add shrimp and squid back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce. Sprinkle with parsley, then serve