PREP: 15 Minutes

COOK TIME: 35 Minutes

SERVES: 8 Servings

DIFFICULTY: Intermediate

Ingredients


  • 1 pound spaghetti [Kensington Food Company]
  • 2 pounds mussels, scrubbed, debearded [Golden Fish or John Yi Seafood]
  • 2 pounds large shrimp, peeled, deveined [Golden Fish or John Yi Seafood]
  • 3 tablespoons unsalted butter [O.K. Produce or Iovine Brothers Produce]
  • ¼ cup extra-virgin olive oil [Kensington Food Company]
  • 1 medium onion, finely chopped [O.K. Produce or Iovine Brothers Produce]
  • 4 garlic cloves, sliced [O.K. Produce or Iovine Brothers Produce]
  • ¾ teaspoon crushed red pepper flakes [The Head Nut]
  • 3 tablespoons tomato paste [O.K. Produce or Iovine Brothers Produce]
  • 1 cup dry white wine
  • 1 28-ounce can whole peeled tomatoes [O.K. Produce or Iovine Brothers Produce]
  • Kosher salt [The Head Nut]
  • 3 tablespoons finely chopped parsley [O.K. Produce or Iovine Brothers Produce]
  • 1 tablespoon fresh lemon juice [O.K. Produce or Iovine Brothers Produce]
  • Lemon wedges (for serving) [O.K. Produce or Iovine Brothers Produce]

Instructions

For the Sauce: Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.

Preparing the Pasta: Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.

Preparing the Seafood: Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opend. Loosely cover with foil to keep warm.

Combine: Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.

Serve: Transfer pasta to a platter and serve with lemon wedges for squeezing over.

 

Recipe: Courtesy of Andy Baraghani

Image: Chelsie Craig Food Stylist: Judy Mancini

Where to Purchase Ingredients