The Ultimate Shellfish Spaghetti

This shellfish spaghetti recipe is abundant with an assortment of seafood. It’s a match made in heaven for seafood fans or if you’re looking for what to serve for a Feast of the Seven Fishes supper on Christas Eve. A mixture of clams, mussels, and shrimp is steamed in gewurztraminer and after that the delicious cooking liquid is stirred together with, yes, store-bought marinara sauce.

The pre-made marinara assists to keep this recipe fast and easy, yet it still tastes unique and homemade since it’s infused with the tastes of the seafood cooking liquid. The sauce is finished with a number of tablespoons of butter which helps it cling to the spaghetti completely.

Clams can be extremely sandy and gritty. Before cooking, soak clams in a bowl of extremely cold salted water for at least 20 to 30 minutes or as much as 3 hours to motivate them to spit out the sand.
Ingredients
Kosher salt, for pasta water

16 oz spaghetti

1223FEA-shellfish-spaghetti

1/2 cup dry white wine (such as pinot grigio or sauvignon blanc).

1 pound littleneck clams, scrubbed.

2 pound mussels, scrubbed and debearded.

1 lb peeled and deveined tail-on extra-large raw shrimp.

24-oz. jar marinara sauce.

2 Tbsp saltless butter.

Finely sliced fresh flat-leaf parsley and crushed red pepper (optional), for topping.

Directions.
Bring a large pot of kindly salted water to a boil. Cook spaghetti according to package instructions. Drain pipes spaghetti and return it to pot.
Meanwhile, bring red wine to a simmer in a large pot. Include clams, mussels, and shrimp, because order. Cover and steam over medium-low up until shrimp are nontransparent and clams and mussels are open, 9 to 10 minutes. (Remove shrimp if it is cooked through before clams and mussels open.).

Transfer clams and mussels to a big bowl. Remove about half of mussels and clams from their shells and set aside.

If cooking liquid looks gritty, pour it into a liquid measuring cup; let mean 2 minutes. Wipe pot clean. Slowly put liquid back into pot, leaving about 2 tablespoons liquid and solids behind.

Stir marinara sauce into cooking liquid in pot. Give a simmer over medium; cook, stirring sometimes, till somewhat thickened, about 5 minutes. Eliminate from heat and stir in butter.

Add prepared spaghetti, shrimp, and shelled clams and mussels to the sauce; toss to coat. Add clams and mussels in their shells and toss carefully. Serve instantly, topped with parsley and (if desired) crushed red pepper.

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