MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seafood Pasta w/Tomatoes, Chilies & Mint
Categories: Pasta, Vegetables, Seafood, Chilies, Herbs
Yield: 6 servings

Salt
1 lb Mussels
6 lg Sea scallops
2 tb Extra-virgin olive oil; more
- for serving
1/2 md Red onion; thin sliced
Fresh ground black pepper
1/4 c + 2 tb dry white wine
26 oz Tomatoes on the vine (about
- 4); coarse chopped, juices
- & seeds reserved
4 lg Garlic cloves; thin sliced
- (2 Tbsp.)
2 Oil-cured anchovy fillets;
- fine chopped
3/4 lb Jumbo head-on shrimp
1 lb Dried linguine or spaghetti
1 Fresno chile; thin sliced
Crushed red chile flakes;
- for serving
1/4 c Fresh mint leaves; chopped

Bring a large pot of generously salted water to a boil.
Meanwhile, clean the mussels and scallops: Run the
mussels under cold water, lightly scrubbing the shells.
Using your fingertips, look for any 'beards" (theygCOll
feel like coarse, thin hairs) protruding from where the
shells meet. If you find any, pull them away and
discard. Remove the "foot" from each scallop by pulling
away the thin white strip on the outside and discarding.
Pat the scallops dry all over.

Be sure all of your ingredients are prepped and set by
the stove. In a large, deep (ideally 14-inch) skillet
over medium-high heat, add the oil. Once shimmering, add
the scallops. Cook, undisturbed, until browned, about 6
minutes. Flip and cook until browned on the remaining
side, 3 minutes more. Transfer to a plate. Quickly add
the onion to the skillet and season lightly with salt
and pepper. Lower the heat to medium and cook, stirring
occasionally, until softened, about 1 minute. Add the
wine, tomatoes with their juices and seeds, garlic, and
anchovies; stir to combine. Add the mussels and shrimp;
raise the heat to medium-high. Cover and cook, shaking
the skillet occasionally, until the mussels are fully
opened, about 6 minutes.

Meanwhile, add the pasta to the boiling water and cook,
stirring frequently, until just al dente.

Stir the seafood mixture in the skillet and add 2 to 4
tablespoons of the pasta cooking water if needed for
sauciness, then cover and continue cooking 2 minutes
more. Uncover, add the scallops and Fresno chile to
taste, and stir well.

Drain the pasta and transfer to a large rimmed platter.
Pour the seafood mixture over the top, gently shifting
the pasta with tongs to coat in the sauce. Sprinkle with
chile flakes, if desired, then top with the mint, a few
glugs of oil, and more black pepper. Serve immediately.

Yield: serves 6

By: Stacy Adimando

RECIPE FROM: https://www.saveur.com

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