Ingredients
Puttanesca Base
1 cup Nicoise olives, pitted
1 cup queen sized pimento stuffed olives
4 large cloves garlic, peeled
8 oil packed anchovies
1/4 cup capers, rinsed
1 bunch falt parsley, stemmed
1/2 t. crushed red chili flakes
1/2 t. freshly ground black pepper
1/2 cup E.V. olive oil
Place all ingredients in food processor and pulse until you have a roughly chopped mixture.
For the dish
1# best quality dried spaghetti, boiled per manufacturers instructions
2 T. E.V. olive oil
1/2 cup red onion, minced
2 cups san Marzano tomatoes, hand crushed
1/2 cup Puttanesca base
6 sprigs fresh thyme
18 large shrimp, peeled and deveined
18 Prince Edward Island mussels
2T. butter
Coarse salt, to taste
Extra virgin olive oil
In a large sauce pan over high heat saute the red onion in the olive oil stirring constantly for one minute
Add tomatoes, Puttanesca base, whole thyme sprigs and the shellfish.
Simmer the sauce until the mussels pop open and the shrimp is gently cooked through. Add the butter, stirring to incorporate. Season lightly to taste. Toss cooked spaghetti with the sauce. Garnish with a drizzle of good quality olive oil.
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