Seafood Provencal Recipe

Boil pasta

Bring 4 liters (approx. 1 gallon) of water to a vigorous boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz angel hair and cook until just al dente — 2 to 3 minutes (angel hair is very quick). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While pasta cooks, heat a large wide skillet or sauté pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter melts and oil shimmers, add the rock shrimp in a single layer and sear without moving for 45–60 seconds until pink on one side. Toss and cook another 30–45 seconds until just cooked through. Transfer shrimp to a plate and keep warm.

In the same hot pan, add the cleaned clams in a single layer. Pour in 1/4 cup of the white wine and 1/4 cup stock, cover the pan, and steam for 3–5 minutes until clams open. Discard any clams that do not open. Remove opened clams with a slotted spoon and set aside with the shrimp, leaving any liquid in the pan.

Reduce heat to medium. Add the finely minced shallot (1 large) to the pan with the clam liquid and cook 1–2 minutes until softened. Add the 3 minced garlic cloves and 1/2 teaspoon red pepper flakes; cook 30–45 seconds until fragrant but not brown.

Add the diced tomatoes (about 2 cups), 1 cup halved kalamata olives, and 2 teaspoons rinsed capers. Stir to combine and cook 2–3 minutes to warm the tomatoes and begin melding flavors.

Deglaze the pan with the remaining 1/4 cup white wine and 1/4 cup stock, scraping any browned bits from the bottom. Simmer gently 2–3 minutes to reduce slightly.

Return the cooked shrimp and opened clams to the pan along with any juices. Add the drained angel hair pasta and toss gently to combine. If the sauce seems tight, add up to 1/2 cup of the reserved pasta cooking water a little at a time to loosen the sauce and help it cling to the pasta.

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Add the chopped parsley (1 cup) and chiffonaded basil (1/4 cup, optional). Toss again gently to combine and warm through for 1 minute. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Finish by drizzling 1 teaspoon extra-virgin olive oil over the pasta and, if using, sprinkle 1/4 cup grated Pecorino Romano or Parmesan. Give a final gentle toss.

Serve immediately, distributing clams and shrimp evenly. Provide lemon wedges and additional grated cheese at the table if desired.