Shrimp & Mussels Garlicky Spicy Pasta
Please, please enjoy this big bowl of garlicky, spicy pasta with a friend watching Real Housewives of Potomac or any Housewives franchise haha - a perfect Sunday!
I made a version of The Kitchenista’s lobster pasta for me and my BFF while we drank lots of wine and then passed out on my couch.
Try i t below!
Ingredients (Serves 3 people)
1, 28 oz can of whole steamed San Marzano tomatoes, crushed with your hands in a large bowl
1/2 lb spaghetti, cooked al dente according to the package (I did 2 grips full of spaghetti)
1/2 lb jumbo shrimp, deveined
1/2 lb mussels, cleaned
1 small yellow onion, chopped
4-5 garlic cloves, thinly sliced
3 anchovies, whole
1/2 cup or more dry white wine (any wine you would want to drink too! I like a pinot grigio for this)
3 tablespoons chopped calabrian chili peppers
2 tablespoons unsalted butter
Kosher salt & fresh cracked black pepper
Extra virgin olive oil
Directions
In a wide sauté skillet on medium heat, add about 1/3 cup of extra virgin olive oil. Add the onions & garlic once the oil is hot. I like to get the garlic cloves a little toasty so an intense garlic flavor comes out. This will take about 3-5 minutes, depending on your stove. Season with some salt & pepper.
Add the anchovies and let them dissolve. With your wooden spoon, just break them up. Anchovies, add umami AKA salt and flavor to your sauce.
Add the white and let the alcohol burn off, about 2-3 minutes.
Add the hand crushed tomatoes & the calabrian peppers. I love spice so I added 3 heaping tablespoons lol but adjust to your liking.
Stir to combine and let the sauce simmer for about 20-30 minutes. Season with salt & pepper to adjust to your liking. The sauce will get nice and thick and flavors will combine.
As your sauce is simmering, prepare the spaghetti in a heavily salted pot so right before you add your seafood the pasta should be almost done and al dente. No one likes overcooked pasta!
Add the mussels first, cover with foil or a lid and let them pop open. Any that do not open or dead so toss them.
Add the shrimp last. Remember shrimp cooks SUPER fast and you don’t want them overcooked. Cook the shrimp for 2 minutes until all pink.
Add the noodles straight from the pot. The pasta water which has a lot of starch in it helps the sauce bind to the noodles.
Serve in a big bowl and enjoy! I always like to serve it with a side of Maldon finishing sea salt, red pepper flakes and fresh cracked pepper too satisfy anyone’s taste bus.
ENJOY!