-
1
Seafood -- First thing to do is prepare your seafood.
-
2
Now my seafood counter sells clams or mussels that are very clean, but I still come home and rinse them well.
-
3
I put mine in a colander in a bowl or water, so any sand debris will sink to the bottom.
-
4
and make sure they are all closed.
-
5
If they aren't -- tap them a couple of times and they should close up; if not, toss them.
-
6
Shrimp, peel, devein and remove the tails if you want.
-
7
Scallops, I set on a paper towel to dry, especially if they were frozen once.
-
8
And finally if using crab, check for any shells and leave in nice large pieces.
-
9
I love the crab, but that is optional.
-
10
I can fine a couple of good canned brands but also fresh, just depends what you like.
-
11
Sauce -- Start the sauce first as the seafood will be added in at the end and it doesn't take long.
-
12
I use a very large saute pan as you will be adding the pasta to this pan.
-
13
Add the olive oil and bring to medium heat.
-
14
Add in the onion, red pepper flakes, and garlic.
-
15
Saute 2-3 minutes until the onions are slightly tender.
-
16
Then add in the white wine to deglaze the pan and cook just a minute.
-
17
Then add in the tomato paste (start with 1 teaspoon), sundried tomatoes and vegetable broth (start with 1/2 cup) and let it simmer about 4-5 minutes.
-
18
Pasta -- Cook the pasta according to package directions, drain well and set to the side to keep warm while you finish the seafood.
-
19
Seafood -- Check your broth to see if you want to add that additional 1 teaspoon of tomato paste.
-
20
Then add the mussels to the pot along with the cherry tomatoes.
-
21
Cover and simmer about 4 minutes until the mussels start to open.
-
22
Then add in the scallops and shrimp; and crab meat (if you decide to use that) and stir well to make sure every thing is mixed in with the broth.
-
23
If you want a little more broth, add the remaining 1/2 cup at this time.
-
24
Cover again and cook 3-4 minutes, just until the shrimp turn pink and just start to curl, and the mussels are open.
-
25
Finish -- Toss the pasta into the pan with the seafood along with the parsley and basil and season with salt and pepper.
-
26
Go easy with the salt as the broth and seafood are salty.
-
27
Toss everything well.
-
28
Garnish with a drizzle of good olive oil.
-
29
Parmesan is another garnish if you like.
-
30
Some people like parmesan with seafood, others don't.
-
31
Just a personal preference.
-
32
Serve -- There will be a nice broth, so I serve this in bowls along with crunchy bread to soak up some of the juice.
-
33
Add a nice salad for a wonderful dinner.
-
34
ENJOY!
