Seafood Pasta with Tuscan Hot Oil Recipe

Name: Seafood Pasta with Tuscan Hot Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup plus 2 teaspoons dried parsley; 2 teaspoons crushed red pepper; 2 teaspoons sea salt; 1/4 cup extra-virgin olive oil; 1 medium onion, finely chopped; 1 garlic clove, minced; 1/2 cup dry white wine; 2 cups tomato sauce, preferably homemade; 1/2 cup clam broth; 1 pound large shrimp, shelled and deveined; 1 pound mussels, scrubbed and debearded; 1 pound cockles, scrubbed and rinsed; 1/2 pound sea scallops, quartered; 1/2 pound red snapper fillets, cut into 1 1/2-inch pieces; 1/2 pound small squid, cut into 1/2-inch rings; 1 pound bucatini

Servings: persons

1/2 cup extra-virgin olive oil
1/4 cup plus 2 teaspoons dried parsley
2 teaspoons crushed red pepper
2 teaspoons sea salt
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/2 cup dry white wine
2 cups tomato sauce, preferably homemade
1/2 cup clam broth
1 pound large shrimp, shelled and deveined
1 pound mussels, scrubbed and debearded
1 pound cockles, scrubbed and rinsed
1/2 pound sea scallops, quartered
1/2 pound red snapper fillets, cut into 1 1/2-inch pieces
1/2 pound small squid, cut into 1/2-inch rings
1 pound bucatini

1
In a small bowl, combine the olive oil with the parsley, crushed red pepper and sea salt.
2
In a large deep skillet, heat the olive oil until shimmering.
3
Add the onion and garlic and cook over moderately high heat until softened, about 5 minutes.
4
Add the wine and cook until reduced by half, about 3 minutes.
5
Add the tomato sauce, clam broth and 1 1/2 tablespoons of the Tuscan Hot Oil and bring to a boil.
6
Add the shrimp, mussels and cockles and cook, uncovered, until the shells are just beginning to open and the shrimp start to curl, about 2 minutes.
7
Add the scallops and snapper and cook until the shells are nearly all opened and the fish is nearly cooked through, 2 to 3 minutes longer.
8
Add the squid and cook until opaque, about 1 minute.
9
Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente.
10
Drain the pasta well.
11
Transfer the pasta to a large bowl and toss with the seafood and its sauce.
12
Serve the pasta, passing the remaining Tuscan Hot Oil at the table for drizzling.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/4 cup plus 2 teaspoons dried parsley, 2 teaspoons crushed red pepper, 2 teaspoons sea salt, and more.

Yes, Seafood Pasta with Tuscan Hot Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Pasta with Tuscan Hot Oil

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