Maine Seafood Puttanesca Pasta
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A Note from Feedfeed
This classic Italian puttanesca sauce gets a lift from hearty Maine seafood! Laden with mussels, little neck clams and even baked oysters, it takes puttanesca to the next level. Try this out for a great date night or holiday meal!
This recipe is sponsored by Maine Seafood but all opinions are my own. To learn more about Maine Seafood or find a retailer near you, visit SeafoodFromMaine.com.
Recipe and Headnote Rachel Dolfi
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For the Puttanesca
ingredients
- 1 pound Maine Little Neck Clams, cleaned
- 1/4 cup olive oil
- 8 small garlic cloves, chopped
- 6 anchovy fillets, packed in oil
- 2 teaspoons crushed red pepper flakes
- 1 (2-ounce) jar capers in brine, drained
- 1 (6-ounce) jar kalamata olives, drained and olives crushed
- 1 (28-ounce) can passata or tomato puree
- 1 teaspoon honey, if needed
- 1 (16-ounce) box spaghetti
- 1/2 pound Maine Mussels, de-bearded and scrubbed
- Kosher salt, as needed
- Freshly cracked black pepper, as needed
For the Oyster Garnish
ingredients
- 6 Maine Seafood Oysters, on the half shell
- 1/4 cup panko breadcrumbs
- 1/4 cup Italian seasoned bread crumbs
- 1/4 cup butter, melted
- 2 tablespoons chopped parsley
- 2 garlic cloves, minced
- Kosher salt, as needed
- Freshly cracked black pepper, as needed
Method
Step 1
Add 1-2 inches of water in the bottom of a large, tall pot. Add a steamer basket to the bottom of the pot and bring the water to a boil. Add the clams and cook for 5-10 minutes, or until the clams full open. Remove the clams from the steamer basket and allow to cool.
Step 2
Using a paring knife, gently scoop the clam from the shell. Discard the shell and place the clams in a bowl. Set aside.
Step 3
In a large, deep skillet, on medium heat, add the olive oil. Once shimmering, add in the garlic, anchovies and red chili flakes. Stir occasionally, pressing into the anchovies with a wooden spoon into the oil. Cook until the garlic is lightly browned and the anchovies have mostly dissolved, about 3 minutes.
Step 4
Add the capers and olives and cook for 3-4 minutes. Add the passata or tomato puree and cook for 10 minutes. Taste and add honey if the sauce is too acidic.
Step 5
While the sauce is cooking, make the breadcrumb mixture. In a small bowl, add the melted butter, breadcrumbs, parsley and garlic. Season with salt and pepper and stir to combine. Set aside.
Step 6
Bring a large pot of water to a boil. Assertively season with salt and add the spaghetti. Cook to al dente, according to the package directions. Drain the pasta and reserve.
Step 7
While the pasta is cooking, preheat the oven to broil. Line a small sheet pan with aluminum foil. Add the oysters to a racked sheet tray and top with 1-2 tablespoons of breadcrumb mixture. Set aside.
Step 8
Add the mussels to the puttanesca and stir to combine. Bring to a simmer and cover with a lid. Cook for about 5 minutes, or until the shellfish have fully opened their shells. Be sure to discard any shellfish that did not open their shells.
Step 9
While the shellfish is cooking, put the oysters under the broiler and cook until the topping is golden brown and bubbling, 2-3 minutes. Remove from the oven and set aside.
Step 10
Add the reserved pasta and steamed, shucked clams to the sauce and toss to coat. Cook the pasta in the sauce for 2 minutes, or until the flavors have married. Remove from the heat.
Step 11
Transfer to a serving dish and top with broiled oysters and additional parsley. Enjoy!