6 tablespoons extra-virgin olive oil, plus more for drizzling
3 garlic cloves—1 minced, 2 thinly sliced
1/2 teaspoon dried oregano
3/4 cup panko (Japanese bread crumbs)
1/2 teaspoon crushed red pepper
2 pounds mussels, scrubbed
1 cup dry white wine
1/2 pound baby squid, bodies cut into thin rings
1 pound angel hair pasta
1 pound small zucchini, julienned
How to Make It
In a large, deep skillet, combine 2 tablespoons of the olive oil with the minced garlic, oregano and panko and cook over moderate heat, stirring constantly, until golden and fragrant, about 7 minutes. Season the crumbs with salt and scrape them onto a plate; wipe out the skillet.
In the same skillet, heat the remaining 1/4 cup of olive oil with the sliced garlic and crushed red pepper until fragrant, about 30 seconds. Add the mussels and white wine. Cover and cook until the shells have opened, about 5 minutes; discard any mussels that don't open. Add the squid to the skillet and cook just until firm, 1 minute. Using a slotted spoon, transfer the seafood to a large bowl.
Meanwhile, in a large pot of boiling salted water, cook the pasta until barely al dente. Drain; reserve 1/2 cup of the cooking water.
Add the pasta to the skillet, along with the cooking water and the zucchini. Add the seafood and any accumulated juices and toss over moderate heat until the zucchini is cooked, about 1 minute. Transfer the pasta and seafood to bowls. Drizzle with olive oil and sprinkle with the seasoned crumbs. Serve right away.
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