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
What You'll Need
2 ounce tin anchovies packed in oil
extra virgin olive oil
large cloves garlic, minced
ground fennel seed
saffron threads, crushed a bit
crushed red pepper flakes (optional)
28 ounce can San Marzano tomatoes
dry white wine
fish broth, shrimp broth or clam juice
granulated sugar (if needed)
sea scallops, halved if extremely large
peeled and deveined shrimp (Iused 26/30s from the Gulf of Mexico)
squid tubes cut into 1/4 to 1/3 inch rings
chopped parsley (plus more for garnish)
thinly sliced basil leaves (plus more for garnish)
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.
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.
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.
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!