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

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:

Make the whole menu:

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)

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.

Still haven’t subscribed to Bon Appetit on YouTube? ►►

Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

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


Ty_Braek says:

This recipe serves one.

vilko skorlich says:

“Italian-American cuisine”, IS NOT “Italian cuisine”
The idea of ingredient misuse provoking tears may appear a little drastic
After all, Americans are messing with their grandma’s grandma’s grandma’s recipes.
“Too much garlic! Garlic everywhere,”
Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too – and don’t even think of ever combining the two in a single dish.

Esteban Garcia says:

So easy and basic…

Pivilio says:

So delicious!

The pasta looks good too.

Cheryl Meier says:

What a cutie, food looks great too…. lol

Hector T says:

I would’ve retorted , “yeah when you look as good as me he would be staring too haha”

This guys doesn’t seem cocky af so he could pull it off

Charlotte Ling says:

The water needs to taste like the ocean

Russ Whitsitt says:

I think Gordon Ramsay once berated someone on MasterChef for adding acidic lemon juice to acidic tomato

c jannnet says:

pick them out and throw them away cuz they DEAD

G Junior says:

I hate aldente

Tara-lynn D says:

Yes!! Andy’s videos are my favourite!

Rogue says:

why do I love the sound of mussels clanking so much

Canadiana66 says:

Can I use frozen seafood medley??

isha singh says:

Ialways wonder why my noodles never stick with the sauce.

nicholas williams says:

that guy is creepy

Emily Thich says:

ugh i love andy!! we need more andy content pls!!

When Zoo says:

I think this is my type of porn.

Matthew Freeman says:

Eh. I dunno. Although I have not tried this I feel like cooking the shrimp and mussel separately yes it does take longer but muscles are like cooking scallops. One minute too long and they’re ruined. , I’ll give it a try but I’m skeptical

Jhona Batil says:

Can you use fettuccine instead?

R J says:

Thats looks really good!

Alexabix says:

I really hate it when restaurants leave the tails on shrimp or muscles in the shell… not denying it looks good I just don’t want to have to put my hands in my saucy pasta.

MiCKi914 says:

When he pretended to cut himself when chopping the parsley…oh Andy, you’re so funny. ;D

eric gutierrez says:

Andy is so hot

Zahin Hossain says:

I mean hey, I’d stare at my reflection in a silver pot if I looked like that too

Littleathquakes says:

why can’t I meet a guy like Andy?? he cooks, he’s got personality, & he’s cute.

JeremyColeAlexander says:

Be still my beating heart.

vdsoul says:

Want more andy!

Isaac Riggs says:

This made me hungry.

 Write a comment


Do you like our videos?
Do you want to see more like that?

Please click below to support us on Facebook!