Pasta with Seafood The New York Times Magazine Yield: 6 or more servings 3/4 cup olive oil 3/4 cup finely chopped parsley 1/2 cup finely chopped green pepper 3 cloves garlic, finely minced 1 35 oz. can Italian plum tomatoes 2 tsp. finely chopped (or dried) fresh basil Cayenne pepper Salt 1 tsp. dried mint 18 cherry stone or littleneck clams, well washed 18 raw shrimp, shelled and deveined 1/2 lb. boneless whitefish, cut into thin strips, or bay scallops 1 lb. rigatoni 3 Tbsp. butter 2 Tbsp. Cognac Heat the oil in a kettle and add the parsley, green pepper and garlic. Put the tomatoes through a sieve or food mill (or Cuisinart) and add them. Add the basil, cayenne pepper, salt, and mint. Simmer five minutes. Preheat oven to 350o. Add the clams in shell, shrimp and whitefish or scalllops and simmer 10 minutes. Meanwhile, cook the rigatoni in boiling water for exactly 10 minutes, stirring frequently. Drain and run under cold running water. Add this to the seafood mixture. Add the butter and Cognac and cover with aluminum foil. Bake 20 minutes.

Home

Table of Contents

Pasta Index