Frutti Di Mare

Recipe Ingredients

1/2 lb	227g / 8oz	Angel hair pasta
		Salt - for pasta water
2 tablespoons	30ml	Extra-virgin olive oil
2		Shallots - chopped
4		Garlic cloves - crushed, or
		Finely chopped
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1/2 cup	118ml	Dry white wine
1		Crushed tomatoes - (15 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Small fresh clams - scrubbed
1 lb	454g / 16oz	Mussels - scrubbed
10 lbs	4540g / 160oz	Shrimp - (to 12) - deveined, tails (large)
		Removed
		= (ask for easy peels at the fish counter)
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
20		Fresh basil leaves - cut thin strips
		Crusty bread - warmed

Recipe Instructions

Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.

Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute.

Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper.

Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.

Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.

Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

This recipe yields 2 big servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D03) - from the TV FOOD NETWORK

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