1/4 | cup olive oil |
2 | shallots, sliced thinly lengthwise |
3 | cloves garlic, shaved |
2 | small fresh green chilies like serrano |
1/2 | teaspoon red pepper flakes (or more to taste) |
3/4 | cup white vermouth |
12 | littleneck clams, scrubbed clean |
12 | mussels, scrubbed cleaned and de-bearded |
1 | 28 ounce can crushed tomatoes |
8 | large shrimp, peeled and de-veined, tail on |
1/4 | pound calamari, body sliced into thin rings and tentacle portions |
2 | tablespoons torn fresh basil |
1 | tablespoon chopped parsley |
1 | pound linguine |
1. In a large sauté pan, heat medium. Add olive oil and when shimmering, add the shallots and a pinch of salt. Sauté until beginning to soften. Add the garlic, chili and pepper flakes and sauté until fragrant. Add the clams and mussels to the pan. Cover, and cook, shaking occasionally until the mollusks open and release their juices into the pan. Remove the clams and mussels with a slotted spoon to a bowl and reserve.
2. Raise the heat and add the vermouth. Allow to bubble and reduce a minute or so. Add the tomatoes and a pinch of salt. Cook at a simmer, five minutes. Add the shrimp to the sauce, nestle in and cook for a minute. When the shrimp begin to set, add the calamari and cook one minute longer. Add the clams and mussels back to the pan and turn to coat all in the sauce. Fold in the basil and parsley.
3. Meanwhile, cook linguine in abundant salted water. Drain.
4. Serve seafood sauce over the cooked linguine.
This recipe appears in: Italian
Sautéed Spicy Peppers
1/4 | cup olive oil |
1 | teaspoon crushed red pepper, or to taste |
1 | medium red onion, halved and sliced |
2 | large red bell peppers, seeded and sliced 1/4 inch thick |
1 | large yellow bell pepper, seeded and sliced 1/4 inch thick |
2 | large banana peppers, seeded and sliced 1/4 inch thick |
1 | serranochile, seeded... [continues]
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