Chef Brandon Douglas
2 tablespoons olive oil
2 garlic cloves, crushed
16-ounce can whole grape tomatoes
Salt and freshly ground black pepper, to taste
1 pound dry whole grain penne
2 tablespoons plus 2 teaspoons olive oil, divided
4-6 medium size scallops
1/4 teaspoon salt
1/4 teaspoon pepper
8 medium-size peeled shrimp
1 spring fresh oregano
1 sprig fresh thyme
1/2 cup white wine
How to Make It
Heat oil in a saucepan over medium heat. Add garlic to oil and cook, stirring, until golden brown. While garlic browns, pour tomatoes into a bowl; break them up using clean hands. Once garlic is browned, add tomatoes and their juices. Add salt and pepper.
Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. The sauce should be a rich red color. If it turns brick red, it’s too thick.
Cook pasta according to package directions. Drain, reserving 1 cup cooking water.
Heat 2 tablespoons oil in a large skillet. Season scallops with salt and pepper; cook over medium high heat, about 2-3 minutes per side, until golden brown on each side. Remove and set aside.
In the same pan, cook shrimp until theyjust turn pink, about 1-2 minutes. Remove and set aside.
Add reserved pasta water to pan along with oregano and thyme. Simmer for 10 minutes to create a fish broth, scraping the bottom of the pan with a spatula to release the caramelized bits left over from sautéing into the broth.
Once the broth is ready, add mussels with remaining 2 teaspoons oil and cover. Cook 2-3 minutes, removing mussels as soon as they open. Set aside.
Strain the remaining fish broth through a sieve and return to the same pan. Add wine and simmer over medium heat, 2-3 minutes, to burn off the alcohol. Add scallops back to the pan. Then add 1/2 cup pomodoro sauce. Add shrimp and a little more pomodoro sauce. Add pasta to the saucepan, stirring to coat with pomodoro sauce. Simmer 2-3 minutes add white fish to sauce.
Put remaining ingredients to an oven safe dish. Top with grated parmesan, and bake until cheese has melted.