Recipes Seafood Pasta with Tuscan Hot Oil 4.0 (5) 4 Reviews Fast Weekday Pastas By Rolando Beramendi Rolando Beramendi Rolando Beramendi is the founder of renowned Manicaretti Italian Food Importers based in Oakland, California. He was one of the first to distribute fine specialty regional Italian food products to retailers and restaurants in the U.S. A food connoisseur and culinary archaeologist, Beramendi is also a cooking instructor and the author of the widely praised Autentico: Cooking Italian, the Authentic Way (2017). Food & Wine's Editorial Guidelines Updated on December 2, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 25 mins Yield: 6 Ingredients 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 Directions In a small bowl, combine the olive oil with the parsley, crushed red pepper and sea salt. 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. Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente. Drain the pasta well. 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. Rate it Print