Seafood Puttanesca Pasta Recipe

4.64 from 11 votes

Seafood Pasta Puttanesca recipe with a reduced sodium spicy sauce.

Course Entree

Cuisine Italian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 599kcal

Author Robin Gagnon

¼ lemon fresh
2 tablespoons olive oil
2 cloves garlic minced
½ onion sliced vertically
1 teaspoon fresh thyme leaves substitute 6-8 fresh chopped basil leaves if you prefer
½ teaspoon crushed red pepper flakes
28 ounces crushed tomatoes can
1 cup reduced sodium stock
¼ cup red wine
1 tablespoon balsamic vinegar
1 cup green olives fresh packed or other lower sodium type
2 pounds small clams in shell
½ pound raw jumbo shrimp shell-on
1 pound cod or other mild firm fleshed white fish
½ pound dry linguine or spaghetti

De-seed and squeeze the juice out of lemon wedges. Reserve the juice. Mince the remaining rind, set aside.
Place olive oil in large deep fry pan or dutch oven, over med-high heat.
Once hot add garlic and onion, once they have a little color add the thyme, lemon rind and pepper seeds. Cook for 1-2 minutes.
Add the tomatoes, lemon juice, stock, wine and balsamic. Cover and reduce heat to low-med. Simmer the Puttanesca sauce for 20 minutes.
Bring a large pot of water to a boil start pasta. Once pasta is started place cod, clams and olives into the tomato sauce. Replace cover and bring heat back up to medium.
After 5 minutes, add the shrimp (if shell is removed wait another minute or two).
When clams open take the sauce off the burner. The pasta should be al dente by now, so the pasta water needs to be drained.
Put the pasta in large bowl and top with the spicy sauce. Serve.

I left shrimp in shell, but if you prefer more tidy eating (especially if you have guests) remove most of shell, just leaving tail portion on.