Seafood Pasta
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The base for this is tomato sauce.Ingredients: 1/2 package Barilla Spaghetti 3 TBS extra virgin olive oil 2 cloves garlic, sliced thin chili pepper flakes (to taste) 1 TBS capers 1/4 cup dry white wine 6-8 clams, brushed and rinsed 3/4 cup crab (we used the meat from one large King Crab leg) 6-8 shrimp, peeled deveined 1 cup basic tomato sauce fresh parsley and chili flakes for garnish Directions: Heat the oil in a large pot over medium high heat. Add the onion, garlic, and carrot and cook until softened, about 3 minutes. Add the plum tomatoes. You can crush them in your fingers, or on the show we smashed them with a potato masher. (You could also you a hand blender, but leave them sort of chunky.) Add Italian seasoning, and salt. Reduce heat and simmer for about 20 minutes.
- Cook the pasta in a pot of salted water, per package directions. About 9 minutes.
- While pasta is cooking heat oil in a large skillet.
- Add garlic, chili flakes, and saute for several minutes.
- Add the clams. Add the wine. Add the capers. Add the shrimp, and last, the crab.
- The seafood will begin to cook, and the clams will start to open.
- Add the tomato sauce.
- Cook until all the clams have opened and the sauce is bubbling. If it is too thick, add a couple of tablespoons of the pasta water.
- By this time the pasta should have cooked for 9 minutes.
- Rinse and drain and add to the sauce. Toss well.
- Garnish with parsley and chili flakes. Serve immediately.
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