SEAFOOD PASTA

Seafood Pasta image

Provided by James Briscione

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

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Kosher salt
8 ounces rigatoni
3 tablespoons olive oil
3 to 4 cloves garlic, sliced
1 large pinch red pepper flakes, optional
12 littleneck clams, scrubbed clean
1/2 pound mussels, debearded and scrubbed clean
1/2 cup dry white wine
One 15-ounce can tomato puree or sauce
Zest of 1 lemon
4 ounces cooked lobster meat, cut into bite-size pieces
Basil leaves, for garnish
Grated Parmesan, for serving

Steps:

Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions, about 8 minutes. Reserve 1 cup of the pasta water, then drain and reserve.
Heat the oil in large heavy-bottomed pot over high heat until shimmering. Add the garlic and red pepper flakes if using. Lower the heat and cook until the garlic is starting to turn golden, about 1 minute. Add the clams, mussels and white wine and cover. Cook until the shells start to open. As they open transfer them to a bowl with tongs. The mussels will cook faster than the clams but in all it should take 6 to 10 minutes (discard any that do not open). Add the tomato puree to the pot and bring to a boil. Reduce to a simmer and cook until slightly reduced, about 5 minutes.
Add the pasta to the sauce and cook until hot, about 2 minutes. If the sauce gets too thick, add the reserved pasta water 1/4 cup at a time until saucy. Stir in the lobster, mussels, clams and any broth from the bottom of the bowl and stir to get everything hot, about 2 minutes. Finish with the lemon zest. Divide between bowls and top with the basil and Parmesan.