FRUTTI DI MARE SAUCE

Frutti di Mare Sauce image

Provided by Martha Stewart

Number Of Ingredients 12

3 tablespoons olive oil
3 cloves garlic, finely chopped
1 (28-ounce) can plum tomatoes, coarsely chopped, juices reserved
1/4 cup dry white wine
1/2 pound calamari, cleaned and cut crosswise into 1/2-inch rings
1/2 pound small shrimp, peeled, deveined, and halved lengthwise
16 littleneck clams, scrubbed
16 mussels, scrubbed
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
1 pound cooked spaghetti

Steps:

In a large saucepan heat oil over medium heat. Add garlic and cook, stirring, until soft and golden, 1 to 2 minutes. Add tomatoes and their juices, wine, and calamari; bring to a boil. Reduce heat, cover, and simmer until calamari is tender, 25 to 28 minutes.
Increase heat to medium, add shrimp, clams, and mussels to saucepan. Cook, covered, until clam and mussel shells open, about 10 minutes. Discard any unopened shells.
Stir in basil and parsley; continue cooking 2 minutes more. Season with salt and pepper. Serve immediately over spaghetti.