Pasta Puttanesca Recipe
daily catch, shrimp, mussels, Manila clams, anchovies, Castelvetrano olives, capers, San Marzano tomato sauce served over linguini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Linguini
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and anchovies, sautéing until fragrant and anchovies are dissolved.
Add Tomatoes and Shellfish
Stir in the San Marzano tomato sauce, red pepper flakes, salt, and black pepper. Add the shrimp, mussels, and Manila clams, stirring to combine. Cover and cook for about 5-7 minutes, or until the shellfish open and shrimp are cooked through.
Finish the Dish
Add the Castelvetrano olives and capers to the sauce, stirring gently to incorporate. Cook for an additional 2 minutes.
Serve
Toss the cooked linguini with the sauce until well combined. Serve hot, garnished with fresh parsley.
