mixed seafood pasta

I recently discovered the treasure trove of frozen seafood delights at my local Asian market. I don’t cook with seafood very often and I only make pasta dishes a couple times a month, so I wanted to combine the two. Though the tomato sauce is relatively simple, the fresh herbs and mixed seafood make it an elegant and budget-friendly dish. I didn’t have any cheese on hand, but this dish would be great with parmigiano reggiano or even a handful of crumbled feta.

Mixed Seafood Pasta
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1 lb frozen & cooked mixed seafood (mine was a mix of baby octopus, squid rings, shrimp, mussel meat, and imitation crab meat)
2 tablespoons olive oil
2 shallots, finely chopped
6 garlic cloves, finely chopped
3/4 cup white wine
32-oz can of tomatoes
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
red pepper flakes or cayenne pepper, to taste
salt & pepper, to taste
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 lb spaghetti or bucatini

Place seafood in a large bowl. Cover with water for 20 minutes and drain.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, rinse, and set aside.

Add oil to a large stockpot over medium heat. When hot, add the shallots and cook for 5-7 minutes. Add garlic and cook for another or so seconds, until fragrant. Add the white wine to the pan, scraping up any brown bits, continue cooking until most of the white wine has been cooked off. Add the tomatoes, bay leaf, thyme, rosemary, red pepper flakes or cayenne, salt, and pepper. Reduce heat to low and simmer for 20 minutes, or until the sauce has thickened, stirring occasionally. Season the sauce according to taste, adding more salt and pepper, if necessary. Stir in the basil, most of the parsley, and the seafood. Gently toss in the pasta and simmer for another 5-7 minutes, or until heated through. Ladle into bowls and garnish with the remaining parsley.

Serves 6

Try the recipe index for more ideas.

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Tags: dinner, pasta, seafood