Seafood Ragù with Cavatappi

Seafood Ragù with Cavatappi
Photo by Randy Mayor

Ingredients

  • 1 ½ cups finely chopped red onion
  • 3 tablespoons minced fresh flat-leaf parsley, divided
  • ½ cup water
  • 1 pound skinless halibut fillets, cut into 1/2-inch pieces
  • ½ teaspoon salt
  • 24 littleneck clams
  • 2 teaspoons minced garlic cloves
  • + 6 more ingredients
    • 1 ½ cups canned crushed plum tomatoes
    • 1 cup dry red wine
    • 16 medium shrimp, peeled and deveined (about 1/2 pound)
    • ½ teaspoon crushed red pepper
    • 2 tablespoons olive oil, divided
    • 4 cups hot cooked cavatappi (about 10 ounces uncooked pasta)

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion, garlic, and pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add wine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until liquid almost evaporates. Stir in tomatoes, 2 tablespoons p...

View full recipe at My Recipes

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