1 tspn fresh thyme leaves or ½ tspn dried thyme leaves
¼ tspn crushed red pepper
½ tspn salt
1 lb large shrimp, shelled, tails left on, deveined
1 lb cod fillets, cut into 1" chunks
1 lb cleaned calamari (squid), thawed if frozen
2 x 14½ oz cans diced tomatoes in juice
½ cup dry white wine
1 tspn sugar
1 packet (16-oz) spinach tagliatelle or linguine
1 lb mussels, optional
fresh thyme sprig, optional
In large skillet, heat 2 tbsp oil over medium heat. Add garlic, thyme, red
pepper, and ¼ tspn salt; cook 2 minutes.
Add shrimp and cod to skillet. Sauté with slotted spoon until shrimp
and cod are almost cooked through-about 3 minutes. Cut calamari crosswise
into ½" rings; add to seafood mixture and cook 1 minute (do not
overcook as calamari will toughen). Remove seafood to large bowl or plate;
cover to keep warm and set aside.
Add remaining 3 tbsp oil to skillet. Stir in tomatoes with their juice,
the wine, sugar, and remaining ¼ tspn salt to skillet to make sauce;
cover and simmer 10 minutes. Meanwhile, cook tagliatelle following package
directions. Uncover sauce and cook 5 minutes longer. Remove from heat and
gently stir in reserved seafood.
If desired, just before serving, steam mussels until they open. Discard
any which don't open. To serve, transfer cooked pasta to serving platter,
top with sauce and seafood mixture and toss until well combined. Garnish platter
with mussels and fresh thyme sprig, if desired.
