Spaghettini with Spicy Seafood
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound medium prawns, peeled, deveined and tails removed
- Freshly ground black pepper
- 8 ounces bay scallops or small sea scallops
- 12 ounces thin spaghetti
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- One 15-ounce can diced tomatoes
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- 1/2 cup torn fresh basil leaves
- Zest of 1 lemon, finely grated
Bring a large pot of salted water to a boil.
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the prawns with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the prawns.
Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.
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