It's spring. Finally. I see things growing on my walk to the subway. There are daffodils! And crocuses! And I'n craving seafood, fresh seafood, something I associate with warmer weather. This isn't entirely a spring dish (tomatoes certainly aren't in season yet) but let's just pretend that it is. Deal? Deal.
Pasta puttanesca (literally "prostitute's spaghetti") was allegedly first created in the 1950s by a restaurant called Rancio Fellone. It's a kitchen sink kind of dish. It throws together a little bit of all the condiments you've got sitting around in your cupboards (at least my cupboards) and it creates a delicious, spicy, acidic, and salty sauce that slips easily around the pasta. Use dried pasta, fresh just doesn't have the same feel.
1/4 lb shrimp, deveined and tails removed
1/4 lb clams, cleaned
1/4 lb calamari rings, cleaned
1/2 lb dried pasta
1/2 cup cherry tomatoes, sliced
2 tbsp capers
1 tsp red pepper flakes (more if you love spicy food)
2 tbsp Kalamata olives, sliced
1/4 cup white onion, diced
1 container anchovies, minced to a paste
1/2 cup white wine
2 cloves garlic, minced
Bring a pot of water to boil. Once boiling, add the dried pasta. Cook until al dente. Drain, reserving 1 cup of pasta water.
Meanwhile, heat a small saucepot or medium saute pan with straight sides, add olive oil and get it hot. Add onions and garlic and cook until fragrant and onions are transparent. Add tomatoes and wine. Reduce wine by half. Add anchovies, red pepper flakes, olives, and capers. Add shrimp, clams and calamari rings. Cook approximately 2 minutes, until calamari is tender, shrimp are opaque, and clams have opened.
Add pasta water as needed to thicken sauce. Combine pasta and sauce. Serve.