Seafood Pasta with Tuscan Hot Oil

By tulawdog

Ingredients

• Tuscan Hot Oil
• 1 . 1/2 cup extra-virgin olive oil
• 2 . 1/4 cup plus 2 teaspoons dried parsley
• 3 . 2 teaspoons crushed red pepper
• 4 . 2 teaspoons sea salt
• Seafood Pasta
• 1 . 1/4 cup extra-virgin olive oil
• 2 . 1 medium onion, finely chopped
• 3 . 1 garlic clove, minced
• 4 . 1/2 cup dry white wine
• 5 . 2 cups tomato sauce, preferably homemade
• 6 . 1/2 cup clam broth
• 7 . 1 pound large shrimp, shelled and deveined
• 8 . 1 pound mussels, scrubbed and debearded
• 9 . 1 pound cockles, scrubbed and rinsed
• 10 . 1/2 pound sea scallops, quartered
• 11 . 1/2 pound red snapper fillets, cut into 1 1/2-inch pieces
• 12 . 1/2 pound small squid, cut into 1/2-inch rings
• 13 . 1 pound bucatini

Preparation

Step 1

1. MAKE THE TUSCAN HOT OIL In a small bowl, combine the olive oil with the parsley, crushed red pepper and sea salt.
2. MAKE THE SEAFOOD PASTA In a large deep skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderately high heat until softened, about 5 minutes. Add the wine and cook until reduced by half, about 3 minutes. Add the tomato sauce, clam broth and 1 1/2 tablespoons of the Tuscan Hot Oil and bring to a boil. Add the shrimp, mussels and cockles and cook, uncovered, until the shells are just beginning to open and the shrimp start to curl, about 2 minutes. Add the scallops and snapper and cook until the shells are nearly all opened and the fish is nearly cooked through, 2 to 3 minutes longer. Add the squid and cook until opaque, about 1 minute.
3. Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente. Drain the pasta well.
4. Transfer the pasta to a large bowl and toss with the seafood and its sauce. Serve the pasta, passing the remaining Tuscan Hot Oil at the table for drizzling.