Fettuccine ai Frutti di Mare

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You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.

Ingredients

3 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, crushed

Kosher salt, freshly ground pepper

2 oil-packed anchovy fillets, chopped

1 tablespoon tomato paste

5 cups canned diced tomatoes, plus 1/2 cup tomato juice

3 tablespoons chopped basil

1/4 teaspoon red pepper flakes

1/2 cup clam juice

1/2 cup dry white wine

12 small clams, such as Manila or littleneck, scrubbed

16 mussels, scrubbed, debearded

10 ounces large shrimp, peeled, deveined

10 ounces bay scallops

12 ounces fresh fettuccine (or 8 ounces dried)

5 ounces baby spinach leaves

Instructions

Heat oil in a large saucepan over medium. Cook onion and garlic, stirring, until onions are translucent, 5-8 minutes; season with salt and pepper. Add anchovies and tomato paste and cook, stirring, until color deepens, about 2 minutes.

Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 tsp. salt. Bring to a boil, then reduce heat and simmer until sauce is thickened, about 15 minutes.

Add clam juice and wine and bring to a boil; cook 2 minutes. Lower heat and bring to a rapid simmer. Add clams and cook until they open, 8-10 minutes. Transfer clams to a large warm bowl; discard any that do not open.

Add mussels and cook until they open, 3-5 minutes. Transfer mussels to bowl with clams; discard any that do not open.

Return sauce to a boil, add shrimp and scallops, cover, and remove from heat. Let sit until shrimp and scallops are cooked through, 5-8 minutes. Transfer shrimp and scallops to another large warm bowl.

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp. pasta cooking liquid.

Return sauce to a boil, add spinach, and cook until spinach is wilted, about 1 minute. Add pasta and pasta cooking liquid; simmer until sauce thickens, 2-5 minutes. Add shrimp and scallops and continue cooking until well combined, 30-60 seconds. Transfer pasta mixture to a large bowl; season with salt and pepper. Arrange clams and mussels over pasta.

Do Ahead: Sauce can be made 2 days ahead. Let cool, store in an airtight container, and chill, or freeze up to 3 months.

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