Mixed Seafood Pasta Puttanesca
Makes: 4 servings
- Salt and pepper
- 1 pound short-cut pasta, such as cavatappi or penne rigate
- 1/4cup plus 2 tbsp. EVOO
- 3/4pound large shrimp, deveined
- Seafood seasoning blend
- 8 flat anchovy fillets
- 1 fresno or other small red chile pepper, thinly sliced, or 1 scant tsp. crushed red pepper
- 6 cloves garlic, thinly sliced
- 1/4cup oil-cured olives, pitted and chopped
- 3 tablespoons capote capers or sliced caperberries
- 1/2cup dry vermouth
- 2 pints cherry tomatoes
- 1 pound small mussels, scrubbed
- 1/2cup coarsely chopped flat-leaf parsley
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup pasta water.
- While the pasta is working, in a large, deep skillet with a tight-fitting lid, heat 2 tbsp. EVOO over medium-high heat. Add the shrimp and cook until firm, 6 to 7 minutes. Season with seafood seasoning blend; transfer to a plate.
- In the same skillet, add the remaining 1/4 cup EVOO. Add the anchovies and stir until they melt into the oil. Stir in the chile and garlic for 2 minutes. Add the olives and capers. Stir in the vermouth and cook until almost evaporated. Add the tomatoes, cover the pan, increase the heat a bit and cook, shaking the pan, until they burst, 10 to 12 minutes. Mash the tomatoes with a potato masher.
- Add the mussels to the tomatoes, cover the pan and cook for 5 minutes. Discard any unopened mussels. Return the shrimp to the pan and toss to combine with the sauce.
- Add the pasta to the sauce, adding the reserved pasta water if the dish looks dry. Stir in the parsley. Serve in shallow bowls.
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