Ingredients Pasta + Noodles Fettuccine with Spicy Shellfish 4.5 (2) 3 Reviews Emeril Lagasse's hearty pasta is packed with fresh shellfish and spicy chorizo. Slideshow: More Delicious Recipes from Emeril Lagasse By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on November 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 1 hrs Yield: 6 Ingredients 1/2 cup extra-virgin olive oil 1 teaspoon crushed red pepper 1 pound fresh fettuccine 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup shredded basil leaves 6 ounces dry chorizo, quartered lengthwise and thinly sliced crosswise 1 large shallot, minced 2 large garlic cloves, minced 2 plum tomatoes—peeled, seeded and chopped 1 dozen littleneck clams, scrubbed 1 cup bottled clam juice 1 pound mussels, scrubbed 1 pound shelled and deveined medium shrimp Salt Directions In a small skillet, combine 1/4 cup of the olive oil with the crushed red pepper and cook over moderate heat for 2 minutes. Meanwhile, in a large pot of boiling salted water, cook the pasta until it is barely al dente; drain and rinse under cold water to stop the cooking. Return the pasta to the pot and stir in the warm chile oil, 1/4 cup of the cheese and 2 tablespoons of the basil. In a very large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the chorizo and cook over high heat, stirring occasionally, until the fat is rendered, about 2 minutes. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the tomatoes, clams and clam juice, cover and cook until the clams just begin to open, about 5 minutes. Add the mussels, cover and cook until all the shells have opened, about 3 minutes. Stir in the shrimp, season with salt and cook until pink and curled, about 2 minutes. Using a ladle, transfer half of the liquid to the pasta in the pot and cook over high heat, tossing, until the pasta is al dente and heated through, about 2 minutes. Divide the pasta between bowls and spoon the shellfish all around. Ladle the broth on top and garnish with the remaining 2 tablespoons of shredded basil and 1/4 cup of Parmigiano-Reggiano. Serve right away. Suggested Pairing Robust, cherry-rich rosé. Rate it Print