Spaghettini with Mixed Seafood in Spicy Tomato Sauce
Instructions:
- 1 1/ 2 pounds mussels (675 g)
- 1 pound small hard-shell clams (450 g)
- 1 pound squid, cleaned, thinly sliced (290 g)
- 10 ounces extra-large shrimp, peeled and deveined, with shells reserved (250 g)
- 1 small onion
- 2 cloves of garlic, peeled Dried peperoncino or hot red pepper flakes
- 1/ 3 cup plus 2 tablespoons olive oil (110 ml)
- 2 ½ pounds ripe firm tomatoes, peeled, seeded, coarsely chopped, and drained in acolander (1.125 kg)
- Salt and freshly ground black pepper
- 1 pound spaghettini (450 g)
- 2 tablespoons chopped parsley
- Remove the mussels’ beards, scraping with a knife, and scrub the shells well. Rinse the mussels under cold water. Scrub the clams well and rinse 2 or 3 times in cold water. Soak in cold salted water until needed. Rinse and drain the squid.
- Put the mussels and clams, along with the reserved shrimp shells, in a large flameproof casserole. Cover and cook over high heat, shaking the pan and stirring the shellfish up from bottom to top once or twice, until the shells open, 4 to 5 minutes. As soon as the shells open, use a strainer or slotted spoon to transfer the mussels and clams to a colander set over a bowl to catch the juices.
- Discard the shrimp shells and any shellfish that do not open. Shuck the mussels and clams, keeping them separate. Rinse the shucked clams in the shellfish liquid in the pot to remove any remaining sand. Strain the liquid through a double layer of cheesecloth and reserve.
- Make the battuto: Finely chop together the onion, garlic, and peperoncino.
- Heat the olive oil in a clean large flameproof casserole. Add the battuto and cook over moderately high heat, stirring often, until the onion softens, 3 to 4 minutes.
- Add the tomatoes and season with salt and a generous amount of black pepper. Cook for another 5 minutes, stirring occasionally. Add the squid and reduce the heat to low. Simmer uncovered for 15 minutes. If the sauce seems dry, stir in a few tablespoons of the reserved shellfish liquid.
- Add the mussels, clams, and shrimp. Cook until the shrimp are pink and curled, 2 to 3 minutes. Stir in as much of the remaining liquid as needed to make a thick sauce.
- Cook the spaghettini in a large pot of boiling salted water until it is al dente. Drain and immediately add to the casserole with the shellfish and sauce. Toss to mix well, transfer to a warmed serving platter, garnish with parsley, and serve.