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  • 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.