Mussels and Shrimp Marinara

"Adapted from a Cook's Illustrated recipe."
 
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Ready In:
45mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Pour one can of tomatoes into food processor. Pulse until no large chunks remain, but not yet smooth, 6-8 one-second pulses. Pour into large bowl. Repeat with second can. Set aside.
  • In large Dutch oven, heat 2 tbsp olive oil over medium-high. When shimmering, add onion, turn down to medium, and cook until onions soften, 5-7 minutes.
  • Add garlic, anchovy and red pepper flakes. Stir until fragrant, about 30 seconds. Add tomatoes. Bring to a simmer and cook until tomatoes lose their raw flavor, about 10 minutes.
  • Add water and clam juice. Bring back to a simmer. Add spaghetti, gently pressing it down until it bends and submerges (do not break). Cook, covered, until almost done, about 12 minutes.
  • Add mussels and shrimp. Stir in gently and cook, covered, until mussels open and shrimp turn pink, about 2 minutes. Add remaining oil and parsley. Season with salt and pepper. Simmer until pasta is fully tender, about 1-2 minutes more.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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