Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit

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  • Published on:  Wednesday, December 20, 2017
  • If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.

    Get the recipe: https://www.bonappetit.com/recipe/seafood-spaghetti-with-mussels-and-shrimp

    Make the whole menu: https://www.bonappetit.com/gallery/feast-of-the-seven-fishes-menu

    INGREDIENTS
    ¼ cup extra-virgin olive oil
    1 medium onion, finely chopped
    4 garlic cloves, sliced
    ¾ teaspoon crushed red pepper flakes
    3 tablespoons tomato paste
    1 cup dry white wine
    1 28-ounce can whole peeled tomatoes
    Kosher salt
    1 pound spaghetti
    2 pounds mussels, scrubbed, debearded
    2 pounds large shrimp, peeled, deveined
    3 tablespoons unsalted butter
    3 tablespoons finely chopped parsley
    1 tablespoon fresh lemon juice
    Lemon wedges (for serving)

    RECIPE PREPARATION
    Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
    Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
    Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
    Transfer pasta to a platter and serve with lemon wedges for squeezing over.

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    Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
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Comment

  • Amanda Grullon
    Amanda Grullon  7 days ago

    He is cute

  • Woowoo
    Woowoo  14 days ago +2

    that fuller beard makes Andy' lips look super pink and lush and I'm all for it.

  • Urban VIII
    Urban VIII  21 days ago

    The editor-in-chief at the very beginning is making food porn on his phone. Food porn is as prevalent nowadays as sex porn!

  • MrAMYJACK
    MrAMYJACK  a months ago

    An amateur in action.

  • lacie petrie
    lacie petrie  a months ago

    I can tell he is a Pisces

  • Rimuru
    Rimuru  a months ago +1

    3:47 THAT'S EFFIN WILD, ANDY!

  • Shoshiko
    Shoshiko  a months ago

    Andy is the resident hotty in the BA Test Kitchen and it shows when you compare video comments.

  • David Davide
    David Davide  2 months ago

    Pure entertainment :)

  • Happy Home and Beauty

    Looks so delicious

  • Mary Palm
    Mary Palm  2 months ago

    Wow.....this looks incredible and the chef is so articulate and it looks easy...something I can eat every evening! Good job..great video!

  • Golden pen
    Golden pen  2 months ago

    sauté the shrimp beforehand, it will taste better and more flavor

  • silentj624
    silentj624  2 months ago

    Maybe it's because I use cheap dried pasta but I sincerely hate putting salt in my pasta water. Ive never out near as much as they do and it always tatses too salty to me. Does anyone else have this problem?

  • Kefa Irish
    Kefa Irish  2 months ago

    Daaaaam! 😘

  • Neal TK1244
    Neal TK1244  2 months ago

    Lovely, but hard to get fresh, live muscles in Denver... :-(

  • bobby bitch
    bobby bitch  2 months ago

    I think this guy jerks of afront a mirror

  • sarahx87
    sarahx87  2 months ago

    do you get sponsor for all the ingredients

  • David Davide
    David Davide  2 months ago

    Most guys can’t even remember what the video was all about lol

  • wallaceting
    wallaceting  3 months ago

    Can I call him daddy instead?

  • aliza rozima
    aliza rozima  3 months ago

    WOW....I LOVE IT....SO DELICOUS...😍❤💚💛💟💞😍💝💖💗💜❤

  • cocosongo1
    cocosongo1  3 months ago

    Good recipe but you need a train your camera man / women