Pasta Fruitti Di Mare

A delicious and filling pasta dish made with shellfish in a tomato sauce.

Ingredients

• Mussels
• Shrimp
• Clams
• Lemon Juice
• Roma Tomatoes
• White Wine
• Tagliatelli
• Tomato Paste
• Basil
• Rosmary

Process

Shellfish

1. Marinate the Shellfish in Lemon juice for 1-4 hours
2. Drizzle a pan with olive oil and place over medium-high heat
3. Sear the shellfish in the pan for 1-2 minutes, tossing to ensure even searing
4. Deglaze the pan with 30 ml white wine
5. Reduce white wine to 1/2 volume and put shellfish in pan aside

Pasta

1. In pot of salted water boil Tagliatelli until al dente (8-10 minutes)
2. Drain and save 180 ml water

Sauce

1. In same pan used to sear shellfish drizzle olive oil over medium heat
2. Add Roma tomatoes and 30 ml pasta water, cover and steam 5 minutes
3. Remove skin from Roma tomatoes and add 2 tablespoons tomato paste with 60 ml water
4. Reduce heat, season with Basil and Rosmary, and add Salt and pepper to taste
5. Cook on low until just before desired consistency is reached and add seafood to sauce (approximately 20 minutes)
6. Finish reducing sauce with seafood (approximately 5 minutes)

Service

Toss pasta with sauce and serve on a plate. Optionally shred Asiago, Romano, or Parmesean cheese atop the sauce to taste

Notes

A dry white wine is what is classically recommended, although a good riesling can be used to add a nice sweetness to the dish.

Spaghetti and Linguine are the recommended traditional pastas, although I enjoy the thickness of the tagliatelli for this.