Calabrian Seafood Pasta

White wine and tomato seafood pasta

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Step 1

Prepare your ingredients - dice onion, finely chop garlic, wash mussels and clams, de-shell shrimp.

Step 2

Boil a pot of water and heavily salt. Add in linguine.

Step 3

Sautee onion and garlic with some olive oil and salt in a dutch oven or heavy bottom pot.

Step 4

Add in Calabrian chili and tomato paste - sauté until this begins to stick to the bottom of the pan.

Step 5

Deglaze the pan with tomato juice from cans, then crush the tomatoes with your hands over the pot and add into the mixture.

Step 6

Add white wine and cook alcohol off for about 1-2 minutes.

Step 7

Add seafood into pot and cover with lid. Cook for about 5-7 minutes or until shells are opening and shrimp is opaque in color. Remove seafood from pot and set aside.

Step 8

Remove pasta from pot (reserving some pasta water) when al dente, add to the tomato sauce, and cook until tender. Add about a 1/4 cup of pasta water and stir until sauce becomes glossy and sticks to pasta.

Step 9

Add seafood and mix into pasta.

Step 10

Top with chopped parsley and lemon juice.