| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 pound medium head-on, shell-on shrimp, deveined
- Kosher salt
- 1 pound spaghetti
- 1/2 to 3/4 teaspoon crushed red pepper
- 2 cloves garlic, finely chopped
- 1 pint small tomatoes, such as pear, grape or currant, cut in half
- 1/2 pound PEI mussels, scrubbed
- About 1 1/2 teaspoons chopped fresh parsley
- 10 leaves fresh basil, sliced
Instructions
- In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the shrimp. Sear on both sides, 1 to 2 minutes per side. Set the shrimp aside on a plate (they will be cooked more later) and reserve the pan.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente according to the package directions. Before draining, reserve about 1/2 cup of the cooking water.
- Meanwhile, add the remaining 1/4 cup olive oil to the saute pan over medium heat. Add the crushed red pepper and garlic and cook until the garlic edges are just slightly brown, 3 to 4 minutes. Add the tomatoes and lightly smash them with the back of a spoon to release their juices. Cook, stirring often, until thickened slightly, 3 to 4 minutes. Add the mussels, cover and cook until they open and release their juices, 4 to 5 minutes.
- Raise the heat to medium high and add the shrimp back to the pan. Add the spaghetti and a little of the reserved pasta water and cook, tossing and adding more pasta water as necessary to keep the pasta moist, until the shrimp begin to turn pink, about 2 minutes. Add the parsley and basil and season with additional salt if needed. Transfer the spaghetti to warm bowls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 710 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 33 g |
| Cholesterol | 107 mg |
| Sodium | 738 mg |
Reviews
Easy, true to the promised results, just delicious
This is an amazing dish! I had a bunch of cherry tomatoes in my garden and went looking for a way to use them. This is certainly it!
I used littleneck clams in place of the mussels, and it was delicious! The sauce is remarkably creamy just from the natural pectin of the tomatoes and the pasta water, just like Conant said. Make sure not to forget to reserve some extra pasta water, as the chef suggests, as you’ll need more than a little to create the sauce.
The seafood imparts more flavor than I expected to the sauce and noodles. It is probably the best dish I’ve had all summer! Thank you, Scott Conant!
I used littleneck clams in place of the mussels, and it was delicious! The sauce is remarkably creamy just from the natural pectin of the tomatoes and the pasta water, just like Conant said. Make sure not to forget to reserve some extra pasta water, as the chef suggests, as you’ll need more than a little to create the sauce.
The seafood imparts more flavor than I expected to the sauce and noodles. It is probably the best dish I’ve had all summer! Thank you, Scott Conant!
This recipe is absolutely “the bomb”…first time making it…doubled it because I’m feeding “a crew”…big hit…was told I could make this anytime!