Summer Seafood Pasta4
Servings: 4 people
- 1 pound spaghetti
- 1 roma tomato - chopped
- 2 medium shallots - chopped
- 3 cloves of garlic - chopped
- 1/3 cup dry white wine
- 1/4 pound shrimp
- 1/4 pound scallops
- 1/2 pound mussels
- 1 tablespoon tomato paste
- 2 tablespoons heavy cream
- Juice and zest of 1/2 a lemon
- 8 oz clam juice
- 1/3 cup grated Parmesan
- 1/2 cup Italian parsley
- 1/4 cup Castelvetrano olives - chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper
- In a large space pan, add butter and olive oil and heat on medium heat for 2 minutes. Add in the shallots and season with 1/2 a teaspoon of salt. Sauté on medium heat for 5 minutes.
- Next add in the tomato and 2 cloves of chopped garlic. Season again with 1/2 a teaspoon of salt. Sauté for 3 minutes and then deglaze the pan with 1/3 cup of white wine.
- Allow the wine to cook out for about 2 minutes and then add 1 tablespoon of tomato paste. Stir until incorporated.
- Then add in the 8 oz of clam juice. Stir together and season with 1/2 teaspoon of salt and 1/2 teaspoon pepper.
- Lower the heat and allow sauce to simmer for 20-30 minutes on very low.
- Start boiling water for your spaghetti. Add about 1 tablespoon of salt to your pasta water!
- Start cooking your pasta - should take about 10 minutes to cook the spaghetti to make it perfectly al dente.
- As the pasta cooks, add in 2 tablespoons of heavy cream to your sauce and whisk together. Then add in all your seafood into the saucepan and cover with a lid for about 3 minutes. You want to just barely cook the seafood through.
- Add the spaghetti straight from the water into saucepan. You want to bring some of the pasta water on the noodles into the sauce. The pasta water will help thicken the sauce and help it stick to the noodles!
- Once you’ve added all your spaghetti add in the lemon juice, 1/4 cup of Italian parsley and Parmesan cheese.
- Stir until the pasta is coated, about 1 minute.
- In a small bowl, mix together the remaining Italian parsley, Castelvetrano olives, lemon zest and garlic. Set aside for topping the pasta.
- Serve your pasta and top with the olive and parsley mixture.
Enjoy with love + salt! Emily