Try these easy to cook delicious variations of Pasta Marinara with seafood.
With Clams: Stir 2 pounds clams, cleaned of any sand, into the pot during the last few minutes of cooking. Cover the pot and cook until the clams open, about 3 minutes. Discard any clams that do not open.
With Shrimp: Stir in 11 ⁄2 pounds cleaned and deveined medium shrimp (about 35 per pound) during the last few minutes of cooking. Cover the pan and cook until the shrimp are pink and firm, about 2 minutes.
With Squid: Sauté 1 pound cleaned squid, cut into rings, in a large skillet set over medium heat with 1 tablespoon olive oil until cooked through, about 3 minutes (see page 72 for tips on how to clean squid). Add the contents of the skillet to the marinara during the last 2 or 3 minutes of cooking.
Mussels: Leave pasta this time altogether. During the last few minutes of cooking, add 2 pounds mussels, cleaned and debearded (see page 360), to the sauce. Cover and simmer about 2 minutes, just until the mussels open. Discard any that do not open.