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Seafood Pasta with Tuscan Hot Oil Recipe

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This recipe for Seafood Pasta with Tuscan Hot Oil, by , is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lorenzo jones
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Tuscan Hot Oil
cup extra virgin olive oil
cup plus 2 tsp. dried parsley
2 tsp. crushed red pepper
2 tsp. sea salt

Seafood Pasta
cup extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
cup clam broth
1 lb. large shrimp, shelled and deveined
1 lb. mussels, scrubbed and debearded
lb. sea scallops, quartered
pound red snapper fillets, cut into 1 inch pieces
lb. small squid, cut into inch rings
1 lb. bucatini pasta

Directions:
Directions:
Make the Tuscan Hot Oil: In a small bowl, combine the olive oil with parsley, crushed red pepper and sea slat.

Make the Seafood Pasta: In a large deep skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderately high heat until softened, about 5 minutes. Add the wine and cook until reduced by half, about 3 minutes. Add the tomato sauce, clam broth and 1 tablespoons of the Tuscan Hot Oil and bring to a boil. Add the shrimp, mussels and cook, uncovered, until the shells are just beginning to open and the shrimp start to curl, about 2 minutes. Add the scallops and snapper and cook until the shells are nearly all opened and the fish is nearly cooked through. 2 to 3 minutes longer. Add the squid and cook until opaque, about 1 minute.

Meanwhile, in a large pot of boiling water, cook the bucatini until al dente. Drain the pasta well.

Transfer the pasta to a large bowl and toss with the seafood and its sauce. Serve the pasta, passing the remaining Tuscan Hot Oil at the table for drizzling.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 Minutes
Personal Notes:
Personal Notes:
Deb says that this is one of her favorite meals. Open up a bottle of Pinot Grigio that pairs well with this spicy dish.

 

 

 

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