1 pound pasta *spaghetti, linguini or cappellini
1 pound clams
1 pound mussels
1 pound shrimp
2 pounds ripe tomatoes
5 cloves garlic
7 tablespoons good olive oil
2 red chili pepper
1 onion, chopped
1/2 cup dry white wine
1 bunch Italian parsley, chopped to yield 1/4 cup
1 lemon
Parmigiano Reggiano
Sea salt (coarse grey salt)
Freshly ground black pepper

Soak the clams and mussels in water for 30 minutes, this helps to rid sand. Scrub the shells, pull out any beard from the mussels, and throw out any opened shells (dead clams).

Rinse the shrimp clean and de-shell. Take a toothpick, insert one end through the middle back of the shrimp to pick out the digestive track. Butterfly the shrimp and reserve.

In a medium saucepan, heat 3 tablespoons olive oil, add the onions and garlic and saute until soft and golden, about 5 minutes. Add the chopped tomatoes, season with salt & pepper, add wine to deglaze and cover. Simmer the sauce for 15 minutes.

Boil water in a large pot, salt the water and cook pasta to just before al dente. Reserve one cup of pasta water.

In the mean while, heat a large saute pan with 1 tablespoon olive oil. Add clams, cover and cook for 3 minutes or until clams just open. Dish the clams out into a bowl and reserve.

In the same saute pan, heat 1 tablespoons olive oil.  Add the mussels, cover and cook for 3 minutes or until the mussels just open.  Dish the mussels out into the same bowl with the clams.

In the same saute pan, heat 1 tablespoon olive oil.  Add the garlic and saute fragrant.  Add the shrimp, salt & pepper and saute until they are slightly underdone, pinkish in color, parts are somewhat translucent, and just starting to curl, about 2 minutes. Remove from heat and put into a bowl.

For 2 servings: in the same large saute pan, heat 1 tablespoon olive oil over high heat, ladle in about 1 1/2 to 2 cups of tomato sauce, add in half of the cooked pasta, half of the shellfish and shrimp, toss vigorously with tongs to coat. Add 1/4 cup reserved pasta water and cook until sauce coats pasta. Remove from heat, season with salt & freshly ground black pepper, sprinkle with parsley, freshly grated Parmigiano Reggiano and serve.

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