Spaghetti Frutti Di Mare

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Mussels, shrimp, and squid simmer in a homemade tomato-wine sauce that's served over pasta in this main-dish recipe.

Ingredients

2 dozen mussels in shells
1 cup kosher salt
1 pound dried spaghetti
2 large shallots, finely chopped
4 cloves, garlic, minced
2 tablespoons olive oil
1/2 cup dry white wine
3 cups seeded and coarsely chopped roma tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
12 ounces fresh or frozen medium to large shrimp, peeled and deveined, with tails intact (if desired), cooked*
12 ounces cleaned squid (bodies only), cut crosswise into 1/4-inch rings, cooked*
2 tablespoons snipped fresh basil (optional)
2 tablespoons snipped fresh Italian (flat-leaf) parsley (optional)
Crusty Italian bread, warm
Small fresh basil leaves (optional)

Directions

To clean mussels: Scrub mussels under cold running water. Remove beards. In a 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup kosher salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
For pasta: Cook according to package directions. Drain; keep warm.
Meanwhile, for sauce: In a 12-inch skillet, cook shallots and garlic in hot oil over medium heat until tender. Add wine and cook for 1 minute, stirring constantly. Add tomatoes, 1 teaspoon salt, black pepper, and red pepper. Cook and stir about 2 minutes or until tomatoes release some of their juices.
Bring the tomato mixture to boiling. Add mussels to the sauce mixture; cook, covered, over medium heat for 5 minutes or just until mussels open. (Discard any mussels that do not open.)
Stir in shrimp and calamari and, if you like, basil and parsley. Cook and stir over medium heat about 5 minutes or until heated through. Serve sauce over hot pasta with warm bread. Top wtih basil leaves, if you like. Makes 6 servings.

Note

If you like, omit the mussels, 1 cup salt, and squid and increase shrimp to 1 1/2 pounds.

Cooking shrimp and calamari

In a medium saucepan bring salted water to boiling. Add shrimp and calamari. Cook, uncovered, 1 to 2 minutes or until shrimp and calamari turn opaque. Drain saucepan. Transfer shrimp and calamari to a bowl of ice water to chill completely. Remove from ice water. Chill, covered, until ready to add to Frutti Di Mare.

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