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 It
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.
The Tuscan Hot Oil can be stored at room temperature in an airtight container for up to 1 week.
To bridge the many flavors in this spicy dish, consider a bracing, savory Italian Pinot Grigio.
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