Seafood Spaghetti

Hey, Y'all! Spring is finally here and i'm so happy! I'm so over cold weather, dreary skies, and bundled clothes. So, no better time than the coming of Spring to break out with my first blog! Welcome to The Black Contessa! This is the space where I will share my passion for cooking and a bit of everything in between that compliment a dish! 
My first dish is a Seafood Spaghetti and it's honestly amazing. Quick to throw together with items from your freezer and pantry, loved ones and friends will be so impressed. Recipe adapted from Bon Appetit. 

INGREDIENTS

  • 2 TBS extra-virgin olive oil

  • 1/2 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 1/2 TBS crushed red pepper flakes

  • 2 TBS tomato paste

  • 1 16oz. can of diced tomatoes (reserve half of juice)

  • Kosher salt to taste

  • 1/2 pound spaghetti

  • 1 pkg. PanaPesca Seafood Mix*

  • 2 TBS unsalted butter

  • 2 TBS finely chopped parsley

  • 2 TBS fresh lemon juice

  • Lemon wedges (for serving)
     

  • Note: I used the PanaPesca Seafood mix for this dish, but you can also use shrimp or mussels. Adjust cooking times accordingly.

PREPARATION

  • Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add tomatoes and juices, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving a bit of pasta cooking liquid.

  • Add  thawed PanaPesca Seafood Mix and pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out seafood and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm. 

  • Add pasta and another bit of  pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return seafood to pot, and carefully toss to combine. Mix in parsley and lemon juice.

 

 

Maincarmen JohnsonSeafood, Pasta