...last night. A spiced up, tangy hot tomato-based sauce loaded with the sea's bounty of clams, mussels, scallops, shrimp, crab & calamari, served over a bed of angel hair pasta with a garlic breadstick. We finished every last drop of it, too.
Sorta, but no fennel or tomato chunks, & the onions & garlic get very finely chopped & pretty much disappear. Basically, it's just tomato sauce with the shellfish & squid.
Over making this type of dish several times, I've figured out how to cook it so everything is done just right. I start by sautéing the onions & garlic, then add the different tomato sauces, spices & cook. While it's cooking, I add the clams & mussels to it, & as they begin opening, the shrimp & scallops go in. Then as the shrimp start turning pink, I add the fresh squid & crab pieces. When the squid starts to puff up, it's done & removed from the heat. Leave it cooking too long & the shrimp & squid get tough.
