Angel Hair Pasta with Simple Red Sauce and Shellfish is made from quality organic tomatoes, various seafood such as clams, oysters, shrimp, Italian herbs, and seasoning.
Angel Hair Pasta, Red Sauce, Shellfish
4clovesGarlicsliced razor thin
1smallOnionsliced razor thin
28-ounce- canSan Marzano Peeled Tomatoescrushed in blender
Kosher Saltto own taste
1pinchRed Pepper Flakesor to own taste
1splashRed Table Wineoptional
1poundAngel Hair Pastacooked al dente
Oil for pasta water
24Fresh small neck clams, cleaned and steamed
12Fresh extra-large shrimp, shells removed and cleanedor more if smaller
12Fresh oysters, scrubbed, cleaned and steamed
1/4cupWhite Raisins or Golden *Optional*
2tablespoonsFresh Basil, into sliced in ribbonsgarnish
2tablespoonsChopped Flat-leaf Parsleygarnish
In a frying pan, put the 3 Tbsp olive oil, the onion, and the four cloves garlic. Stir frequently over medium heat, until onion is golden, but not brown. Remove garlic cloves and discard.
Drain canned tomatoes, saving ¼ cup liquid. Place liquid and tomatoes in a blender for four seconds only. Slowly pour the pureed tomatoes into the frying pan, stirring constantly, being sure the oil isn’t too hot, or it will spatter.
Add a splash of wine, kosher salt, white pepper, basil, pepper flakes, and oregano. Mix well. Simmer for 20 minutes, stirring sauce a few times.
In the meantime, heat a large pot of water to boiling point. Add 1 tablespoon Kosher salt. When water comes to a full boil, add pasta and stir. When done,(angel hair cooks very fast) pour into colander and drain. Return noodles to pot.
Steam your seafood in advance. Make sure you clean all seafood, scrub clams, and oysters, and devein shrimp after removing shells of shrimp. Oysters will mostly open when ready, remove top shell when done. If you are unsure how long it takes to steam please take the time to read below.
Place a nest of angel hair the on the plate, lightly cover with sauce, on each plate evenly distribute clams, shrimp, and opened oysters the on sauce. Drizzle extra sauce lightly over seafood. Sprinkle with basil ribbons, chopped parsley, and top with white raisins (optional).
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog