Fedeli Tostata Di Mare

January 12, 2018

Ingredients

  • 3 tablespoons canola oil
  • 1 pound Fedeli or angel hair pasta
  • 4 tablespoons extra-virgin olive oil + 3 tablespoons for finishing
  • 4 cloves garlic, minced
  • 1 large shallot, minced
  • ½ teaspoon chili flakes
  • ½ pound clams
  • ½ pound mussels
  • ½ pound calamari
  • ½ pound shrimp
  • 3 good pinches saffron
  • 2 teaspoons fresh chopped thyme
  • 8 basil leaves, chiffonade
  • 4 tablespoons fresh chopped Italian parsley
  • 1 cup good white wine, Chardonnay preferred
  • 3 cups shrimp or seafood broth
  • Salt and pepper, to taste
  • 4 tablespoons unsalted butter
  • The best crusty bread, buttered!

Preparation

Preheat oven to 400°F.

In a large flameproof skillet, heat canola oil on medium-high heat and toast pasta until slightly browned; remove and set aside.

Turn range to high heat, add olive oil, garlic, shallots, and chili flakes, and cook for 1½ minutes. Add all seafood, saffron, and herbs and cook for 2 minutes, tossing and turning all the while. Add wine and cook for 1 minute. Add seafood broth, salt, and pepper; cook additional 1 minute. Toss in the toasted pasta, butter and place in oven* for 8–10 minutes. Remove from oven, serve in a big glass or ceramic bowl, family style. Dunk the bread—it’s intoxicating!

* If using a convection oven, cook only 6 minutes.

Ingredients

  • 3 tablespoons canola oil
  • 1 pound Fedeli or angel hair pasta
  • 4 tablespoons extra-virgin olive oil + 3 tablespoons for finishing
  • 4 cloves garlic, minced
  • 1 large shallot, minced
  • ½ teaspoon chili flakes
  • ½ pound clams
  • ½ pound mussels
  • ½ pound calamari
  • ½ pound shrimp
  • 3 good pinches saffron
  • 2 teaspoons fresh chopped thyme
  • 8 basil leaves, chiffonade
  • 4 tablespoons fresh chopped Italian parsley
  • 1 cup good white wine, Chardonnay preferred
  • 3 cups shrimp or seafood broth
  • Salt and pepper, to taste
  • 4 tablespoons unsalted butter
  • The best crusty bread, buttered!
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