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Ultimate Comfort
Chef Benjamin Randolph’s pasta puttanesca Warm up with this spin on classic Italian spaghetti. It’s pasta puttanesca with shellfish — a spicy, tangy dish from Harpo’s Chef de Cuisine Benjamin Randolph. Pas ta Pu t ta nesca w i th Shellfi sh Makes 4 servings Active time: 10 minutes Total time: 30 minutes Preparation Purée tomatoes with juice in a blender. Cook spaghetti in a pasta pot of boiling salted water (2 1/2 tablespoons salt for 6 quarts water) until al dente. Drain and reserve. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper in oil in a large heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, a little less then 1 minute. Add tomato purée to garlic oil, along with olives and capers, and simmer, stirring occasionally. Add clams, and simmer for about 4 minutes. Add shrimp and mussels to sauce, and cook until fully cooked. Shrimp should be opaque; mussels and calms should be fully opened. Add pasta to sauce, and return to a simmer, turning pasta with tongs while heating. Portion on to plates. Garnish with grated Parmesan cheese if desired.
photo by Taylor Allen
Ingredients 1 pound dried spaghetti 4 garlic cloves, forced through a garlic press 3 teaspoons anchovy paste 1/2 teaspoon hot red-pepper flakes 1/2 cup extra-virgin olive oil 1 pound shrimp, peeled and deveined 2 pounds clams, cleaned 2 pounds mussels, cleaned and de-bearded 1 (28-ounce) can whole tomatoes in juice (preferably Italian) 1/4 cup pitted Kalamata olives, sliced 1/4 cup pitted green olives, sliced 1/4 cup capers, drained Grated Parmesan cheese
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