Seafood Pasta with Tuscan Hot Oil

Tuscan Hot Oil

• 1/2 cup extra-virgin olive oil
• 1/4 cup plus 2 teaspoons dried parsley
• 2 teaspoons crushed red pepper
• 2 teaspoons sea salt

Seafood Pasta

• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic clove, minced
• 1/2 cup dry white wine
• 2 cups tomato sauce
• 1/2 cup clam broth
• 1 teaspoon Mrs Dash Extra Spicy
• 2 teaspoons chili powder
• 1 pound large shrimp, shelled and deveined
• 1 pound mussels, scrubbed and debearded
• 1/2 pound sea scallops, quartered
• 1/2 pound cod fish fillets, cut into 1-1/2 inch pieces
• 1/2 pound calamari, cut into 1/2 inch rings
• 1 pound bucatini

• Make the Tuscan Hot Oil In a small bowl, combine the olive oil with the parsley, crushed red pepper and sea salt.
• Make the Seafood Pasta In a large deep skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderately high heat until softened, about 5 minutes. Add the wine and cook until reduced by half, about 3 minutes. Add the tomato sauce, clam broth, seasonings and 1-1/2 tablespoons of the Tuscan Hot Oil and bring to a boil. Add the shrimp, mussels and cook, uncovered, until the shells are just beginning to open and the shrimp start to curl, about 2 minutes. Add the scallops and fish and cook until the fish is nearly cooked through, 2 to 3 minutes longer. Add the calamari and cook until opaque, about 1 minute.
• Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente. Drain the pasta well.
• Transfer the pasta to a large bowl and toss with the seafood and its sauce. Serve the pasta, passing the remaining Tuscan Hot Oil at the table for drizzling.

Make Ahead The Tuscan Hot Oil can be stored at room temperature in an airtight container for up to 1 week.