SEAFOOD PASTA WITH TOMATO AND CRUSHED OLIVES
Think of this as a weeknight fish stew with pasta rather than a seafood pasta. It's highly customizable: You can use whatever seafood you like, including but not limited to shellfish, like mussels, clams or shrimp, and firm-fleshed white fish, such as cod, halibut or flounder. The trick is to make sure the garlicky tomatoes are brothy enough to gently poach the seafood (which then further flavors the sauce), yet thick enough to coat each tube of pasta. Finished with briny olives and a smattering of fresh parsley, it's best eaten with a spoon and lots of thick-cut toast for sopping up all the goods.
Provided by Alison Roman
Categories dinner, pastas, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water. Once it reaches al dente, drain and set aside while you finish the sauce.
- Meanwhile, heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add garlic and season with salt. Cook, stirring occasionally, until garlic is lightly browned and toasted around the edges, about 2 minutes. Add red-pepper flakes, if using.
- Add tomatoes and then fill the empty can about 3/4 of the way up with water. Swirl the can to loosen the tomatoey bits left behind and add that to the pot. Season with salt, bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly (it should still look quite brothy), 10 to 15 minutes.
- Add the mussels or clams to the sauce, if using, along with the fish, and season again with salt. Let the seafood settle into the brothy tomato sauce and gently swirl the pot, encouraging the seafood to cook evenly. Cook a minute or two, then add the shrimp, swirling the skillet again. Cook until all the seafood is just cooked through and the mussels or clams have opened, another 3 to 5 minutes.
- Add the pasta and very gently toss to coat, cooking another 1 to 2 minutes, just to let the flavors meld. Add olives and remove from heat.
- Divide among bowls, top with parsley and drizzle with olive oil before serving.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1089 milligrams, Sugar 7 grams, TransFat 0 grams
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Amal Rain
[email protected]This is my favorite seafood pasta recipe. It's easy to make and always a crowd-pleaser. I highly recommend it.
Wendy jimenez
[email protected]This recipe is a must-try for any seafood lover. The combination of flavors is amazing and the seafood is cooked perfectly. I will definitely be making this again.
Fawziya Abdul latif
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the flavor and the presentation. I'll definitely be making this again.
Prince Paul Jjuuko
[email protected]This is a great recipe for a quick and easy weeknight meal. The seafood cooks quickly and the sauce is flavorful. I'll definitely be making this again.
M Mburz
[email protected]I was skeptical about the crushed olives, but they really added a nice flavor to the dish. I'll definitely be making this again.
Sofna Bagem
[email protected]I made this dish for my family and they loved it. The combination of seafood, tomatoes, and olives was perfect. I will definitely be making this again.
Briar
[email protected]This is my go-to recipe for seafood pasta. It's always a crowd-pleaser and the leftovers are even better the next day.
Prekshya Stha
[email protected]This recipe was easy to follow and the results were amazing. The pasta was perfectly cooked and the seafood was tender and juicy. Highly recommend!
Awais Riaz007
[email protected]I'm not a big fan of seafood, but this dish changed my mind. The seafood was cooked perfectly and the sauce was so flavorful. I'll definitely be making this again.
Daniya Khan
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the taste and presentation. I'll definitely be making this again.
Diego Deleeuw
[email protected]I've tried many seafood pasta recipes, but this one is definitely a keeper. The crushed olives added a unique and delicious flavor. My family loved it!
Isis Parker
[email protected]This seafood pasta dish was an explosion of flavors! The combination of seafood, tomatoes, and olives was divine. It was easy to make and the results were impressive. Highly recommend.