Mussels And Shrimp Marinara

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 (28 ounce) cans whole tomatoes
• 3 tablespoons extra virgin olive oil, divided
• 1 medium onion, minced
• 6 medium garlic cloves, minced (about 2 tablespoons)
• 1 anchovy fillet, rinsed and minced
• 1/2 teaspoon red pepper flakes
• 2 cups water
• 1 (8 ounce) bottle clam juice
• 1 lb spaghetti
• 1 lb mussels, scrubbed and debearded
• 1 lb extra-large shrimp, peeled and deveined (31-40 size)
• 1/4 cup minced fresh parsley leaves
• salt
• fresh ground black pepper

Recipe

• 1 pour one can of tomatoes into food processor. pulse until no large chunks remain, but not yet smooth, 6-8 one-second pulses. pour into large bowl. repeat with second can. set aside.
• 2 in large dutch oven, heat 2 tbsp olive oil over medium-high. when shimmering, add onion, turn down to medium, and cook until onions soften, 5-7 minutes.
• 3 add garlic, anchovy and red pepper flakes. stir until fragrant, about 30 seconds. add tomatoes. bring to a simmer and cook until tomatoes lose their raw flavor, about 10 minutes.
• 4 add water and clam juice. bring back to a simmer. add spaghetti, gently pressing it down until it bends and submerges (do not break). cook, covered, until almost done, about 12 minutes.
• 5 add mussels and shrimp. stir in gently and cook, covered, until mussels open and shrimp turn pink, about 2 minutes. add remaining oil and parsley. season with salt and pepper. simmer until pasta is fully tender, about 1-2 minutes more.