Ingredients: |
Ingredients: Tuscan Hot Oil
½ cup extra virgin olive oil
¼ cup plus 2 tsp. dried parsley
2 tsp. crushed red pepper
2 tsp. sea salt
Seafood Pasta
¼ cup extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
½ cup clam broth
1 lb. large shrimp, shelled and deveined
1 lb. mussels, scrubbed and debearded
½ lb. sea scallops, quartered
½ pound red snapper fillets, cut into 1½ inch pieces
½ lb. small squid, cut into ½ inch rings
1 lb. bucatini pasta
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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 1½ 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. |
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