You may also like
Categories:
tomatoes extra-virgin olive oil onion garlic anchovy fillet red pepper water clam juice mussels shrimp parsley salt fresh ground black pepper
Viewed: 49 - Published at: 8 years agoIngredients
- 2 (28 ounce) cans whole tomatoes
- 3 tablespoons extra virgin olive oil, divided
- 1 medium onion, minced
- 6 medium garlic cloves, minced (about 2 tablespoons)
- 1 anchovy fillet, rinsed and minced
- 12 teaspoon red pepper flakes
- 2 cups water
- 1 (8 ounce) bottle clam juice
- 1 lb spaghetti
- 1 lb mussels, scrubbed and debearded
- 1 lb extra-large shrimp, peeled and deveined (31-40 size)
- 14 cup minced fresh parsley leaves
- salt
- fresh ground black pepper
Method
- Pour one can of tomatoes into food processor.
- Pulse until no large chunks remain, but not yet smooth, 6-8 one-second pulses.
- Pour into large bowl.
- Repeat with second can.
- Set aside.
- In large Dutch oven, heat 2 tbsp olive oil over medium-high.
- When shimmering, add onion, turn down to medium, and cook until onions soften, 5-7 minutes.
- Add garlic, anchovy and red pepper flakes.
- Stir until fragrant, about 30 seconds.
- Add tomatoes.
- Bring to a simmer and cook until tomatoes lose their raw flavor, about 10 minutes.
- Add water and clam juice.
- Bring back to a simmer.
- Add spaghetti, gently pressing it down until it bends and submerges (do not break).
- Cook, covered, until almost done, about 12 minutes.
- Add mussels and shrimp.
- Stir in gently and cook, covered, until mussels open and shrimp turn pink, about 2 minutes.
- Add remaining oil and parsley.
- Season with salt and pepper.
- Simmer until pasta is fully tender, about 1-2 minutes more.
