Spaghetti With Cape Hake Sauce
Need a dairy free and pescatarian main course? Spaghetti With Cape Hake Sauce could be a spectacular
Spaghetti allo Scoglio Spaghetti With Mixed Seafood Recipe
Ingredients
- Kosher salt
- 1 pound (450g) fresh small clams, such as littlenecks, Manilas, or cockles, scrubbed
- 1 pound (450g) mussels, scrubbed and debearded (see note)
- 1/4 cup (60ml) extra-virgin olive oil
- 3 medium shallots (about 4 1/4 ounces; 120g), thinly sliced
- 4 garlic cloves (20g), minced
- 1/2 teaspoon red pepper flakes
- 1 cup (240ml) dry white wine
- One 8-ounce (240ml) bottle clam juice
- 12 ounces (340g) dried spaghetti, spaghettoni, or linguine
- 8 ounces (225g) large shrimp, peeled, deveined, and halved crosswise
- 8 ounce (225g) cleaned squid, bodies sliced into 1/2-inch-thick rings, small tentacles left whole, larger ones halved (see note)
- 8 ounces (225g) cherry tomatoes, halved
- 1/2 cup (30g) chopped fresh parsley leaves and tender stems
- 2 tablespoons (30ml) fresh lemon juice from 1/2 lemon
Instructions
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