My F&W
quick save (...)
Seafood Pasta with Tuscan Hot Oil
© Tina Rupp

Seafood Pasta with Tuscan Hot Oil

  • TOTAL TIME: 25 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY

Tuscan Hot Oil

  1. 1/2 cup extra-virgin olive oil
  2. 1/4 cup plus 2 teaspoons dried parsley
  3. 2 teaspoons crushed red pepper
  4. 2 teaspoons sea salt

Seafood Pasta

  1. 1/4 cup extra-virgin olive oil
  2. 1 medium onion, finely chopped
  3. 1 garlic clove, minced
  4. 1/2 cup dry white wine
  5. 2 cups tomato sauce, preferably homemade
  6. 1/2 cup clam broth
  7. 1 pound large shrimp, shelled and deveined
  8. 1 pound mussels, scrubbed and debearded
  9. 1 pound cockles, scrubbed and rinsed
  10. 1/2 pound sea scallops, quartered
  11. 1/2 pound red snapper fillets, cut into 1 1/2-inch pieces
  12. 1/2 pound small squid, cut into 1/2-inch rings
  13. 1 pound bucatini
  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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.