Feb 10, 2023
Frutti di mare
15 minutes
6 servings
MEDIUM
Ingredients
½ lb (225 g) mussels
½ lb (225 g) clams
½ lb (225 g) wild shrimp, peeled and deveined
½ lb (225 g) squid tentacles
4 cloves garlic, minced
2 tbsp minced shallots
1 tsp red pepper flakes (more to taste)
4 oz dry white wine
28 oz arrabbiata sauce (store-bought or homemade)
¾ lb spaghetti
2 tsp minced fresh parsley, for garnish
1 lemon, quartered, for serving
Olive oil, for sautéing
Kosher salt
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve 1 cup of pasta water, then drain.Warm the sauce
In a small saucepan over low heat, gently warm the arrabbiata sauce.Start the seafood base
In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the garlic and shallots and sauté until fragrant, about 1 minute.Steam the shellfish
Add the clams and mussels, sprinkle in the red pepper flakes, and pour in the white wine. Cover and steam until the shells open, about 4–6 minutes. Discard any that stay closed.Cook the shrimp and squid
Add the shrimp to the pot, cover, and cook until just pink, about 2 minutes. Stir in the squid tentacles and cook 30 seconds more, until they curl.Combine with pasta
Taste the seafood broth and season with salt if needed. Add the cooked spaghetti to the pot along with the warmed arrabbiata sauce. Toss gently to coat, adding a splash of reserved pasta water if the sauce needs loosening.Serve
Divide the pasta and seafood among bowls. Garnish with parsley and serve with lemon wedges and toasted bread or crostini for soaking up the sauce.
Tips
For the best flavor, use the freshest seafood you can find and cook it the same day.
If you prefer a milder sauce, blend arrabbiata with plain tomato sauce to soften the heat.
