Pasta with Shellfish in Tomato Sauce

After having a wonderful meal at Ristorante Belforte in the Cinque Terre town of Vernazza, I just had to try and duplicate the pasta with seafood lunch we so much enjoyed there.

Of course I couldn't make the dramatic coastline, roaring sea, and the crooked streets lined with pastel homes magically appear ... but I was hoping to come close to providing similar fresh-from-the-sea flavors that made that pasta dish sing.

Although not quite as good as it was when we dined among castle ruins while gazing down at the deep blue sea below, my pasta with shellfish is pretty darn tasty ... even if it was served at our kitchen table in our humble abode here in Maryland.

Pasta with Shellfish in Tomato Sauce

(Serves 4.)

• 4 tablespoons olive oil

• 4 garlic cloves, minced

• 1/4 teaspoon of red pepper flakes

• 1 can (14 1/2 ounces) whole plum tomatoes with juice, pureed in a food processor

• Salt and freshly ground pepper, to taste

• 1 pound spaghetti or linguini

• 1/2 cup minced fresh Italian parsley

• 1/2 cup dry white wine
• 1 pound cleaned mussels, discard any that do not close when touched
• 1 pound cleaned small clams, discard any that do not close when touched

• 1/2 pound large shrimp, peeled and deveined
• 1/2 cup basil leaves, cut into small pieces

Linguini with Shellfish in Tomato Sauce

In a sauté pan over medium heat, warm 2 tablespoons of the olive oil. Add half of the garlic and the red pepper flakes and sauté for 1 minute. Add the pureed tomatoes and season with salt and pepper. Simmer gently, stirring occasionally, until the sauce is thick and the flavors have blended, about 15 minutes. Keep warm over low heat.

Cook the pasta according to the package directions. When the pasta is 8 minutes short of being ready, heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat. 

Add the remaining garlic and 1/4 cup of the parsley. Sauté briefly to soften and release the flavors, then add the white wine and simmer briskly for about 1 minute. Add the mussels and clams. Cover and simmer until the shellfish are all open, about 2 minutes or so. Stir and set aside.

Toss the prepared shrimp into the tomato sauce and stir until just cooked through. Add enough juices from the mussels to slightly thin the sauce, about half or to your liking.

Drain the pasta and return to the warm pot. Add the tomato sauce with the shrimp and toss to evenly coat the pasta. Add the remaining 1/4 cup of parsley and the basil, toss gently.

Divide pasta with shrimp among warmed dishes, add mussels and clams. Serve immediately.

Note: This pasta dish would be good with any shellfish.