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Spaghetti with Spicy Seafood Sauce

From Reed Hearon, Rose Pistola, San Francisco, CA

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SPAGHETTI WITH SPICY SEAFOOD SAUCE

.... Serves 4

• One-quarter cup extra virgin olive oil
• 1 small white onion, finely chopped
• 1 clove garlic, bruised
• One-quarter cup chopped flat-leaf parsley
• 1 tablespoon anchovy paste or 3 anchovies, chopped
• One-half teaspoon harissa
• 12 mussels
• 12 clams
• One-quarter pound white fish fillet such as sea bass, snapper or lingcod, cut into 1 inch cubes
• One-half pound cleaned calamari, cut into rings and tentacles
• One-quarter pound peeled shrimp, such as Santa Barbara Prawns
• One-quarter pound cooked octopus, chopped
• Three-quarters pound spaghetti
• One-half cup dry Italian white wine
• One-half cup pasta water
• 1 and one-half cups tomato puree made from processing canned drained peeled whole tomatoes or fresh peeled whole tomatoes
• Sea salt

Bring a large pot of salted water to a boil. Place the olive oil and onion in a medium saucepan over medium heat and saute until the onion becomes translucent, about 5 minutes. Add the garlic, and parsley. Continue to cook until the parsley sizzles and the garlic is fragrant, about 3 minutes more. Add the anchovy and harissa and press the anchovy with the tines of a fork until they melt into the olive oil, about 2 minutes longer. Increase the heat to high, add the seafood, and continue to cook until the seafood turns opaque and begins to release a little juice, about 3 minutes.
Add the pasta to the water and cook until slightly less done than al dente, about 9 minutes. Meanwhile, add the white wine to the seafood and reduce by half over high heat, about 2 minutes. Add the pasta water to the seafood and reduce by half over high heat, about 2 minutes. Add the pasta water to the seafood and continue to reduce until about one-third cup of liquid remains, about 4 minutes more.

Add the tomato puree and continue to reduce. When the pasta is cooked, drain it and add it to the pan of seafood sauce. Stir well or toss (if you’re daring) to coat the noodles and continue to cook until the noodles absorb most of the liquid and oil begins to separate, about 3 minutes more.

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