Spicy Seafood Pasta with Fennel
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Ingredients
4 to 6
- ¼ cup olive oil, plus more
- ½ large or 1 small fennel bulb (including stems and fronds), thinly sliced
- Kosher salt, freshly ground black pepper
- 1 ½–2 teaspoons crushed red pepper flakes, plus more
- 1 tablespoon whole fennel seed
- ½ cup dry white wine (if not using wine, use ½ cup water with 1–2 tablespoons white wine vinegar)
- 4 cloves garlic, very well crushed, plus 2 cloves finely chopped
- 1 ½–2 pounds fresh tomatoes, any sort, chopped
- 1 pound pasta (any long noodle shape is my preference)
- 1 pound mussels or clams, scrubbed (and soaked, if using clams)
- 1 ½–2 pounds shrimp, head on or not
- 1 bunch basil, leaves torn
- 1–2 lemons, halved for squeezing
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Preparation
Step 1
Bring a large pot of salted water to a boil. Cook pasta until al dente (each pasta will cook differently depending on the brand, so use package instructions). Drain, reserving about 1 cup of pasta water. Return pasta to the pot, drizzling with a little olive oil to prevent pasta from clumping together while you finish the sauce.
Step 2
Meanwhile, heat ¼ cup oil in a large skillet over medium heat. Add fennel, season with salt and pepper, and cook, stirring occasionally, until nicely caramelized, about 5-8 minutes. Add fennel seed and crushed red pepper flakes, stirring a minute or two to toast in the oil. Add wine and let simmer until it’s reduced by about half and the fennel is softened.
Step 3
Add 4 cloves of your well-crushed garlic cloves, and cook a minute or two, then add your tomatoes maybe squeezing them a bit as you add (it’s fun). Season with salt and pepper and simmer until the tomatoes turn juicy and jammy but are still chunky, 5-8 minutes. Add 1 cup of water and simmer for 5 or so minutes, until everything has melded together and the brothy sauce has thickened slightly, seasoning with salt, pepper, and crushed red pepper flakes as needed.
Step 4
Add shrimp and mussels to the sauce, cover the pan (use a sheet pan or large plate, whatever works), and cook, stirring occasionally, until the shrimp are bright pink and opaque and the mussels have opened, 5–8 minutes.
Step 5
Add the sauce to the pasta in the larger pot (or the pasta to the sauce–whichever vessel holds more), gently tossing to evenly coat the pasta with the briny sauce and distribute the seafood (tongs are best for this). Add chopped fennel fronds, remaining 2 cloves finely chopped garlic and toss, toss, toss.
Step 6
To serve, transfer pasta to a large bowl or platter (or serve straight from the pot), finishing with a squeeze of lemon, a pinch of flaky salt, crack of pepper, and more crushed red pepper flakes. Scatter basil (and more fennel fronds if you have them) over top. Eat with some crisp white wine and sparkling water, and don’t forget to bring a bowl for shells to the table.
Step 7
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