Seafood Pasta with Tuscan Hot Oil

  • Total Time:
  • Servings: 6

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tuscan hot oil
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup plus 2 teaspoons dried parsley
  • 2 teaspoons crushed red pepper
  • 2 teaspoons sea salt
seafood pasta
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup dry white wine
  • 2 cups tomato sauce, preferably homemade
  • 1/2 cup clam broth
  • 1 pound large shrimp, shelled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 1 pound cockles, scrubbed and rinsed
  • 1/2 pound sea scallops, quartered
  • 1/2 pound red snapper fillets, cut into 1 1/2-inch pieces
  • 1/2 pound small squid, cut into 1/2-inch rings
  • 1 pound bucatini

How to make this recipe

  1. In a small bowl, combine the olive oil with the parsley, crushed red pepper and sea salt.

  2. 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 1/2 tablespoons of the Tuscan Hot Oil and bring to a boil. Add the shrimp, mussels and cockles 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.

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

  4. 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.

Make Ahead

The Tuscan Hot Oil can be stored at room temperature in an airtight container for up to 1 week.

Suggested Pairing

To bridge the many flavors in this spicy dish, consider a bracing, savory Italian Pinot Grigio.

Contributed By Photo © Tina Rupp Published May 2005

503410 recipes/seafood-pasta-tuscan-hot-oil 2013-12-06T23:47:48+00:00 Rolando Beramendi spring|summer|fast-column|mothers-day|italian|pasta-and-noodles|6|fast|healthy|weeknight-dinner|lunch may-2005,Rolando Beramendi,Manicaretti,seafood pasta,bucatini,tuscan hot oil recipes,seafood-pasta-tuscan-hot-oil 503410

Aggregate Rating value: 4

Review Count: 5

Worst Rating: 0

Best Rating: 5

Author Name: Alyssa James

Review Body: It was so good and super easy to make.  I only used mussels, shrimp, and a tiny little lobster tail, but the base sauce was was made it fantastic

Review Rating: 4

Date Published: 2016-06-21

Author Name: shoeman26

Review Body: Not making seafood pasta but the recipe with Tuscan Hot Oil is magnificent. Much thanks to you for this awesome recipe!

Review Rating: 5

Date Published: 2016-06-22

Author Name: FlorAngel

Review Body: I love seafood pasta!!! Simply had some with crisp scallops and squid with olive oil, onions and garlic and it was wild good!! Thank you for the great recipe

Review Rating: 5

Date Published: 2016-06-23

Author Name: Eveygo

Review Body: Gonna try this for our 2nd anniversary with my bf! Wish me luck and thanks!:)

Review Rating: 5

Date Published: 2016-06-23

Author Name: 711Christel

Review Body: I don't have white wine. Would I be able to use red wine?

Review Rating: 3

Date Published: 2016-06-23