Fettuccine alla Frutti di Mare
Serves 4
Ingredients
- 3 Tablespoons olive oil
- 1 Large onion, chopped
- 4 Garlic cloves, crushed
- Kosher salt
- Freshly ground pepper
- 1 Tablespoon tomato paste
- 5 Cups canned diced tomatoes, plus ½ cup tomato juice
- 3 Tablespoons chopped basil
- ¼ Teaspoon red pepper flakes
- ½ Cup clam juice
- ½ Cup dry white wine
- 12 Small clams, such as Manila or littleneck, scrubbed
- 16 Mussels, scrubbed, debearded
- 10 Ounces large shrimp, peeled, deveined
- 10 Ounces bay scallops
- 1 Box fettuccine
- 5 Ounces baby spinach leaves
Shopping List
- Onion
- Garlic
- Tomato paste
- Canned diced tomatoes
- Basil
- Red pepper flakes
- Clam juice
- Dry white wine
- Small clams
- Mussels
- Large shrimp
- Bay scallops
- Fettuccine
- Baby spinach leaves
Instructions
- Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onions are translucent, 5–8 minutes; season with salt and pepper. Add tomato paste and cook, stirring, until color deepens, about 2 minutes.
- Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 teaspoons salt. Bring to a boil, then reduce heat and simmer until sauce is thickened, about 15 minutes.
- Add clam juice and wine and bring to a boil; cook for 2 minutes. Lower heat and bring to a rapid simmer. Add clams and cook until they open, 8–10 minutes. Transfer clams to a large warm bowl; discard any that do not open.
- Add mussels and cook until they open, 3–5 minutes. Transfer mussels to the bowl with clams; discard any that do not open.
- Return sauce to a boil, add shrimp and scallops, cover, and remove from heat. Let sit until shrimp and scallops are cooked through, 5–8 minutes. Transfer shrimp and scallops to another large warm bowl.
- Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 tablespoons of pasta cooking liquid.
- Return sauce to a boil, add spinach, and cook until spinach is wilted, about 1 minute. Add pasta and pasta cooking liquid; simmer until sauce thickens, 2–5 minutes. Add shrimp and scallops and continue cooking until well combined, 30–60 seconds. Transfer pasta mixture to a large bowl; season with salt and pepper. Arrange clams and mussels over pasta.