1 pack thawed PanaPesca Tuscan Medley
Thaw in refrigerator overnight or in tap water for about an hour before cooking
1/2 lb fettuccini cooked according to package instructions
Reserve 1/3 cup pasta water
3 tbsp olive oil
2 tbsp minced garlic
1/2 tsp chili flakes
2 cups peeled, diced roma tomatoes
1/2 lemon zested
2 branches of basil
Salt to taste
1/4 tsp ground black pepper
Heat the olive oil in a sauce pan, add the garlic and chili flakes and sauté for 30 seconds.
Add the pasta water, then add the clams and mussels and bring to a simmer.
Simmer for 2 minutes.
Add tomatoes and simmer 2 minutes.
Add the shrimp and simmer covered on low for 2 minutes to steam the shrimp.
Add the pasta and the lemon zest and season with the pepper and salt if needed.
Cover pan and cook for a minute to heat the pasta.
Serve in a bowl with basil leaves and shaved hard cheese if desired.
Tip: When you are cooking the pasta use the hot water to blanch the tomatoes to be peeled. Cut an X on the bottom of the tomato, submerge in the hot water for about 30 seconds, might need more time if they are not very ripe. When you notice the skin splitting up a side this is a good indicator of it being ready. Then move the tomatoes to ice water to cool. Now you can simply remove the skins and cut into large pieces.