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Makes
around 6 servings depending on appetites
Author Notes
I love seafood pasta and make many versions often. This one melts anchovies into the sauce for an added layer of flavor to create a briny broth for bread dipping. Feel free to switch up your seafood if you have issues with those that I used. —inpatskitchen
Ingredients
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one
2 ounce tin anchovies packed in oil
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3 tablespoons
extra virgin olive oil
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6
large cloves garlic, minced
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1 teaspoon
ground fennel seed
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1/2 teaspoon
saffron threads, crushed a bit
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1/2 teaspoon
crushed red pepper flakes (optional)
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one
28 ounce can San Marzano tomatoes
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1 cup
dry white wine
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1 cup
fish broth, shrimp broth or clam juice
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1 teaspoon
granulated sugar (if needed)
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1 pound
sea scallops, halved if extremely large
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1 pound
peeled and deveined shrimp (Iused 26/30s from the Gulf of Mexico)
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1 pound
squid tubes cut into 1/4 to 1/3 inch rings
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1 cup
chopped parsley (plus more for garnish)
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1 cup
thinly sliced basil leaves (plus more for garnish)
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16 ounces
thin spaghetti
Directions
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Drain the oil from the tin of anchovies into a soup pan or Dutch oven. Add the olive oil and start warming. Mince the anchovies and add them to the pot. Cook over medium heat until the anchovies begin to dissolve. Add the minced garlic, ground fennel seed, saffron and crushed red pepper if using. Saute a minute or two until everything becomes fragrant but doesn't brown.
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Crush the tomatoes and add them to the pot along with the wine and broth. Bring up to a gentle simmer and simmer for about 20 minutes. After 20 minutes give the sauce a taste. If for some reason the sauce tastes a little bitter, add the sugar and simmer about 5 more minutes.
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Cook the pasta per package directions and hold. Add the seafood to the simmering tomato sauce and cook just a few minutes until the seafood is just cooked. Off the heat, stir in the parsley and basil.
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Divide the pasta among serving bowls and spoon generous amounts of the sauce over. Garnish each bowl with a little more parsley and basil.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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