How to make Noodles with Mussels and Shrimp.
Ingredients: Serves 4
- ¼ cup extra-virgin olive oil
- 1 medium onion finely chopped
- 4 garlic cloves sliced
- 1 cup dry white wine
- 400 g can whole peeled tomatoes blended
- 400 g can chopped tomatoes
- 200 g frozen peas
- salt to taste
- 500 g noodles (spaghetti)
- 500 g mussels scrubbed, debearded
- 300 g clams cleaned
- 500 g large shrimp peeled, deveined
- 2 tablespoons unsalted butter
- 3 tablespoons finely chopped parsley
- 1 tablespoon fresh lemon juice
- Lemon wedges for serving
- ¾ teaspoon crushed red pepper flakes (optional)
Instructions:
- Heat oil in a large heavy pot over medium heat.
- Cook onion, stirring occasionally, until golden and softened (6-8 minutes).
- Add garlic and cook (stirring often) until fragrant and garlic is softened, about 2 minutes.
- Add white wine and cook (stirring often) until the smell of the alcohol is almost completely gone, about 4 minutes.
- Add tomato sauce and chopped tomatoes and increase heat to medium-high
- Cook, stirring often, until sauce thickens slightly, 8-10 minutes.
- Taste and season sauce with salt.
- Meanwhile, cook noodles/pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Drain, reserving 1 cup noodles cooking liquid.
- Use the noodles cooking liquid to cook the mussels, clams and shrimp, in a large pot.
- Cover and cook, shaking the pot occasionally, until mussels open, about 4 minutes.
- Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels and clams that have not opened.
- Add the seafood, frozen peas and butter (butter mellows the acid from the fresh onion and the tomatoes) and cook for another 4-5 minutes.
- Mix in parsley and lemon juice.
- Transfer the noodles into the pot, stir to mix well with the sauce.
- Top with the chopped parsley and serve immediately.
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