Spaghetti alla Pirata

Preparation

1. Step 1

   Combine the cherry tomatoes, scallions, garlic, Parmesan, whole basil leaves, and olive oil in the bowl of a food processor. Pulse just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Season the sauce with salt and pepper to taste. Set aside.

   Step 2

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes.

   Step 3

   Meanwhile, whisk the extra-virgin olive oil, red pepper flakes, and 1/2 teaspoon of salt in a large bowl. Add the shrimp and toss to coat. Heat a large, heavy skillet over high heat. Using a slotted spoon, transfer the shrimp to the hot skillet and sauté just until cooked through and golden, about 2 minutes per side. Transfer the shrimp to a bowl. Add the remaining oil mixture, the clams, and the lemon juice to the same skillet. Cover and cook until the clams open, shaking the pan occasionally, about 8 minutes (discard any that do not open). If the sauce is too liquid, remove the clams and cook over high heat until the sauce is reduced by half.

   Step 4

   Drain the pasta and transfer to a large bowl. Add the tomato sauce, and toss to coat. Season the pasta to taste with salt and pepper. Top with the shrimp-and-clam mixture. Sprinkle with the chopped basil and the lemon zest, and serve.

   Step 5

   A note on serving cheese with seafood pastas: my grandfather would say you should never put cheese on seafood, but I sometimes add a bit of Parmesan to baked seafood pastas, or on a red sauce with seafood, to accent the briny flavors. It’s not traditional, but it’s delicious. The bottom line? Make your own rules!