- Salt and pepper
- 1 pound short-cut pasta, such as cavatappi or penne rigate
- 1/4 cup plus 2 tbsp. EVOO
- 3/4 pound 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
- 1/4 cup oil-cured olives, pitted and chopped
- 3 tablespoons capote capers or sliced caperberries
- 1/2 cup dry vermouth
- 2 pints cherry tomatoes
- 1 pound small mussels, scrubbed
- 1/2 cup 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.