Seafood Ragù with Cavatappi |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can use mussels or scallops in place of the clams or shrimp. Ingredients:
2 tablespoons olive oil, divided |
1 1/2 cups finely chopped red onion |
2 teaspoons minced garlic cloves |
1/2 teaspoon crushed red pepper |
1 cup dry red wine |
1 1/2 cups canned crushed plum tomatoes |
3 tablespoons minced fresh flat-leaf parsley, divided |
1/2 teaspoon salt |
24 littleneck clams |
16 medium shrimp, peeled and deveined (about 1/2 pound) |
1 pound skinless halibut fillets, cut into 1/2-inch pieces |
1/2 cup water |
4 cups hot cooked cavatappi (about 10 ounces uncooked pasta) |
Directions:
1. 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.
2. Add wine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until liquid almost evaporates. Stir in tomatoes, 2 tablespoons parsley, and salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
3. Add clams. Cover and cook 2 minutes. Stir in shrimp and fish. Increase heat to medium-high; cook 2 minutes. Add water. Cover, reduce heat, and simmer 5 minutes or until clams open. Discard any unopened shells. Add 1 tablespoon oil and pasta; toss to coat. Sprinkle with 1 tablespoon parsley.
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