Mussels and Cod Bucatini With Spicy Tomato Sauce

Preparation

1. Step 1

   Bring a large pot of salted water to boil over high heat.

2. Step 2

   In a separate large pot over medium heat, add the olive oil, shallots and garlic plus a few pinches of salt, black pepper and red pepper. Cook, stirring a few times, until translucent, about 3 minutes.

3. Step 3

   Add white wine, then cover and bring to a simmer. Add mussels and cover again. Cook for 5 to 7 minutes, until mussels have all opened. Place opened mussels into a bowl and cover with foil to keep warm. If there are a few left unopened, cover the pot for a minute at a time until they all open. (Discard any that don’t open.)

4. Step 4

   Stir the tomato purée, chile paste and a few pinches of salt into the mussel broth, maintaining medium heat. Add the cod, gently stir to coat, cover and cook for 7 minutes, until the cod is opaque but still firm.

5. Step 5

   Meanwhile, drop the bucatini into the boiling water and cook until al dente according to the package’s directions. Reserve 1 cup of pasta water, then drain the pasta.

6. Step 6

   Add the bucatini, butter and parsley to the tomato sauce and stir. Add reserved pasta water, ¼ cup at a time, as needed until the sauce is glossy and clinging to the pasta. Squeeze the juice of the lemon over pasta and stir. Season with salt and pepper to taste.

7. Step 7

   Transfer pasta to a serving bowl (or keep in the pot) and add the mussels and any accumulated liquid. Garnish with more chopped parsley. Serve immediately.