Mixed Seafood Pasta Puttanesca


  • Salt and pepper
  • 1 pound short cut pasta, such as cavatappi or penne rigate
  • ¼ cup plus 2 tablespoons extra virgin olive oil (EVOO), divided
  • ¾ pound large shrimp, deveined
  • Seafood seasoning blend
  • 8 flat anchovy fillets
  • 1 Fresno or other small red chili pepper, thinly sliced, or 1 scant teaspoon crushed red pepper
  • + 7 more ingredients
    • 6 cloves garlic, thinly sliced
    • ¼ cup oil-cured olives, pitted and chopped
    • 3 tablespoons capote capers or sliced caperberries
    • ½ cup dry vermouth
    • 2 pints cherry tomatoes
    • 1 pound small mussels, scrubbed
    • ½ cup flat leaf parsley, coarsely chopped

Preparation Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the starchy cooking water. While the pasta is working, in a large, deep skillet with a tight-fitting lid, heat 2 tablespoons EVOO over medium-high heat. Add the shr...

View full recipe at SpringPad


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