Frutti di Mare

Ingredients

• 4 tablespoons extra-virgin olive oil
• 8 cloves garlic cloves
• ¼ teaspoon red pepper flakes
• 1 cup dry white wine
• 14 ounces canned San Marzano tomatoes, crushed
• 12 clams littleneck clams, scrubbed
• 12 mussels mussels, scrubbed and debearded
• 8 shrimp large shrimp, peeled and deveined
• ½ pound squid, cleaned and cut into 0.5-inch rings
• 1 pound linguine or spaghetti
• 1 tablespoon kosher salt
• ¼ cup fresh Italian flat-leaf parsley, roughly chopped
• ¼ teaspoon black pepper

Instructions

1. 1

   Start by preparing your seafood. Scrub the 12 littleneck clams under cold running water with a stiff brush, discarding any with cracked shells. Scrub the 12 mussels the same way, then pinch the beard (the fibrous thread) sticking out from each mussel and pull it toward the hinge to remove it — discard any mussels that don't close when tapped. Pat the peeled and deveined shrimp dry with paper towels. Peel and thinly slice 8 garlic cloves on a cutting board. Have all your seafood and ingredients within arm's reach — this dish moves quickly once the wine hits the pan.

2. 2

   Bring a large pot of water to a rolling boil over high heat and add 1 tablespoon of kosher salt — it should taste like seawater. This water will cook your pasta in the final minutes, so get it ready now.

3. 3

   Pour 4 tablespoons of extra-virgin olive oil into a large shallow Dutch oven or 14-inch skillet and set it over medium heat. Let the oil warm for 1 minute until it shimmers slightly. Add the sliced garlic and 0.25 teaspoon of red pepper flakes, stirring constantly. Toast until the garlic is fragrant and just beginning to turn golden at the edges, about 1-2 minutes — you want aromatic garlic, not burnt, so watch carefully.

4. 4

   Pour in 1 cup of dry white wine, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Let it come to a strong simmer and bubble vigorously for 2 minutes to cook off most of the raw alcohol — you should smell the wine's aroma turn gentler and slightly sweet.

5. 5

   Add the crushed 14 ounces of canned San Marzano tomatoes with their juice, stirring to combine. Return to a medium simmer and cook for 3 minutes until the sauce becomes cohesive and slightly darker in color.

6. 6

   Increase the heat to medium-high and add the 12 scrubbed clams and 12 debearded mussels. Stir gently, then cover the pan with a lid or foil. Cook for 5-7 minutes, stirring once halfway through. The mollusks are done when their shells have opened — discard any that remain closed after 7 minutes, as they may be unsafe to eat.

7. 7

   Once most shells are open, add the shrimp and 0.5 pound of squid rings. Stir gently and return the cover. Cook uncovered for 2-3 minutes, stirring once, until the shrimp are opaque and firm (they curl up when cooked through) and the squid rings are tender and no longer translucent.

8. 8

   While the seafood finishes cooking, add the 1 pound of linguine or spaghetti to the boiling salted water. Cook according to package directions until just al dente — usually 9-11 minutes. Reserve 1 cup of pasta water, then drain the pasta.

9. 9

   Add the drained pasta directly to the seafood pan and toss gently with tongs, coating everything with the sauce. If the sauce seems too thick, pour in a splash of the reserved pasta water (1/4 cup at a time) and toss until you have a light, glossy consistency that pools slightly around the pasta.

10. 10

    Taste a strand of pasta and a piece of clam — season with 0.25 teaspoon of black pepper and adjust salt as needed. Remember that the briny clams already add salt, so taste before adding more.

11. 11

    Divide the frutti di mare among four shallow bowls, making sure each bowl gets a mix of clams, mussels, shrimp, and squid. Ladle extra broth around the pasta. Scatter 0.25 cup of roughly chopped fresh Italian parsley over the top and drizzle each bowl with a final glug of extra-virgin olive oil. Serve immediately with crusty bread to soak up every drop of the broth.

Tools you’ll need

• colander
• large pot
• wooden spoon
• 14-inch skillet or large shallow Dutch oven with lid
• cutting board
• chef's knife
• stiff-bristled brush
• tongs
• shallow bowls
• measuring spoons
• measuring cups

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