Pasta Fra Diavolo

8 OZ. CASCATELLI PASTA – uncooked

¼ CUP EXTRA VIRGIN OLIVE OIL

EXTRA VIRGIN OLIVE OIL – for drizzling’

1/3 CUP OLIVE OIL

4-5 GARLIC CLOVES – minced

CRUSHED RED PEPPER – to taste

1 TB TOMATO PASTE

1 CUP DRY WHITE WINE – or more to taste

        (choose a wine you will enjoy drinking while cooking)

1 LB LTTLE NECK CLAMS – scrubbed

½ LB MUSSELS – debearded, scrubbed

1CAN (28 oz) PLUM TOMATOES – peeled

PINCH OF FRESH OREGANO – or to taste, chopped

1 LB FRESH SHRIMP – peeled, cleaned

SALT and FRESHLY GROUND BLACK PEPPPER – to taste

FRESH BASIL LEAVES – for passing

DIRECTIONS

Bring a large pot of lightly salted water to a boil, add pasta and cook until al dente – 11 or 12 minutes.  When cooked, drain saving 1 cup of the pasta water and aet aside.

Heat oil in a large Dutch oven over medium-high heat. Add the garlic, onion, and crushed red pepper and cook until fragrant and the onion has softened. Add tomato paste and stir for 1 minute, adding the wine and whisking to incorporate all. Bring the mixture to a slow boil. Add clams and cook covered for about 2 minutes. Add the mussels and cook overed for 2 minutes. Add mussels and cook covered until the shells open, 4-5 minutes. Transfer the shellfish to a bowl, discarding any shell fish that did not open.

In a medium bowl crush or squeeze the canned tomatoes by hand and add to the Dutch oven along with any additional juice from the can. Stir for 10–15-minutes until the sauce thickens and the flavor has had a chance to meld.

Stir in the shrimp and cook stirring often until the shrimp are transparent and cooked. Stir into cooked pasta and  add additional shellfish. Add about 1/3 cup of the reserved pasta water stirring to make sure everything is coated and heated through. If needed add additional cooking liquid. Remove from heat when entirely heated through, add crushed red pepper and taste for salt and pepper. Garnish with fresh oregano and drizzle each individual serving with a little extra virgin olive oil. Garnish with freshly torn fresh basil.

Although frowned upon in Italy our family always adds freshly grated cheese.

BUON MANGIATI!