Seafood Spaghetti alla Puttanesca

Copyright 2013 LtDan'sKitchen blogs

This version is a modification of the more basic recipe of Puttanesca. Most of the recipes I've seen use spaghetti or bucatini but Sophia Loren actually prefers penne. I think I'll stick to spaghetti for now since I'm serving a crowd of 15. I also think there's enough suggestive innuendos stemming from the name of this dish and adding penne to the mix might just be a bit too much to handle. Whew, it's getting hot in here! Anyway, the bottom line is, it is easy to make and well, delicious. The addition of anchovies is apparently a regional choice but I'm leaving it out for reasons of availability and the fact that some of the guests I know who are attending are not too fond of anchovies. Also, anchovies and my gout are definitely not best friends.

Seafood Spaghetti alla Puttanesca

2 lbs spaghetti
2-3 lbs clams/mussels
1 cup white wine
1 30-oz tomatoes, canned
1 lb tomatoes, diced
1 cup black olives, sliced
2 tbsp capers, drained
4-5 garlic cloves, minced
4 tbsp olive oil
6 tbsp unsalted butter
1/4 cup parsley, chopped
Parmigian Reggiano, grated

1. Heat the olive oil in a large pan over medium low heat with the butter. 
    Once the butter has melted, add the garlic and saute until softened. 

2. Add the diced fresh tomatoes and season with salt and pepper. Cook until 
    softened. Add the canned diced tomatoes and stir. Bring to a boil and 
    lower heat. Cover and simmer for 15 minutes. Add the black olives and 
    the capers and keep at a simmer.

3. In a large pot, steam the clams over medium high heat in the white wine.
    Once the shells open, remove from the fire. 

4. In another large pot, cook the spaghetti as per packet instructions. Once 
    the spaghetti is almost al dente, transfer into the tomato sauce that is 
    simmering and finish cooking the pasta using the clam/mussel sauce as 
    the cooking liquid until the pasta is al dente.

5. Add the clams and mussels and toss. Turn off the heat and add the cheese.
    Toss one last time and sprinkle with the chopped parsley. Drizzle with 
    more olive oil if desired.