Spicy Seafood Pasta is never going to win any viral recipe awards and I’m okay with that, since I really believe in the power of Spicy Seafood Pasta. Sometimes, when you’re 39, you have to do things because you believe in them, not because they’re popular. If “seafood” freaks you out but you’re comfortable with “shrimp” then just know shrimp is technically seafood and you can just use all shrimp (even the regular ones in the frozen bag will be beautiful here). Alternatively, branch out and find shrimp WITH THE HEADS, or even better, add a handful of mussels. Do you like scallops? Me too. They’d be GREAT here. Whatever seafood you fancy, know that it will get quickly cooked in a bath of jammy tomatoes, caramelized fennel and lots of fresh garlic and THAT’S the selling point. But the seafood (shrimp shells, juices from the mussels or clams, etc.) does so much to flavor the sauce you’d truly be missing out, so try it for me, please. It’s a late summer experiential dream and will make you feel like you’re on vacation even if you’re just eating this on your couch scrolling Instagram wishing you had also gone to Italy this September. It’s a pretty perfect late-summer pasta all around and if the seafood freaks you out, well, I’m not sorry.
Purchase Sweet Enough HERE: https://bookshop.org/p/books/sweet-enough-a-baking-book-alison-roman/18720214?ean=9781984826398
Purchase Nothing Fancy and Dining In HERE:
https://www.alisoneroman.com/books
Purchase Sweet Enough (AUS & UK) HERE:
http://cook.hardiegrant.com/sweet_enough/
Video Chapters:
0:15 Welcome to Home Movies
0:55 Seafood explainer
1:56 Caramelize the fennel
3:25 Removing the mussel beards
4:55 Adding the wine and garlic
6:29 Adding the tomatoes
8:10 Cooking the pasta
8:30 Adding the seafood
11:30 Saucing the pasta
12:35 Serving the pasta
Recipe: www.alisoneroman.com/recipes/spicy-seafood-pasta-with-fennel
CREDITS
Director: Doron Max Hagay @doronmaxhagay
Producer: Graham Mason @grahambomason
Photography Director: Alex Bliss @albertblimp
Audio: Yves Albaret @yvesarmand
Camera Operator: Daniel Rampulla @danielrampulla
Camera Operator: Johnny Frohman @johnnyfrohman
Graphics: Gordon Landenberger @gordonlandenberger
Editor: Cooper Conley-Currier @finestworksong
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
Links:
Pasta pot: https://amzn.to/4eiW5Zi
Alison’s earrings: https://go.shopmy.us/p-4206243
All-Clad stock pot: https://amzn.to/3ZhKftv
21 Comments
i've been making a version of this for the past couple of years. I don't caramelize the fennel and I use some jarred Rao's marinara if I don't have fresh tomatoes. Parsley instead of basil. My grocery store has a little packet in the frozen seafood section that has calamari, mussels, clams, and two (never more than two!) jumbo prawns. Perfect little mix. If I have a frozen cod filet I'll add that too. With linguine or spaghetti. It's brothy, it's satisfying without feeling heavy, it's comforting without being too rich.
the nigella lawson vhs style end to this video is so nice
Music = Café de Manhã by Martin Landström. It's nice to give the musicians that give you free music a little credit.
Damn. People are entitled assholes over FREE content! Free content that NO ONE is forcing you to consume!
Love your vids 👏
Must have been filmed ages ago as it just looks like her usual gut instead of baby bump
My favorite 😊
I love seafood pasta ❤❤❤
This looks divine! I love how easy you make recipes feel!
The final result does look gorgeous! The caramelized fennel looked delicious
Please for the love of everything, tell me where that shirt is from!
Alison, can you share what stone your countertop is? Can’t wait to make this pasta.
Looks delish!! I love seafood pasta and am trying to get over my phobia of cooking it at home. This truly was making so hungry watching, making it tn!
I developed a shellfish allergy in my 20's but I am still here to watch and make it (without the shellfish!) because in Alison Roman we trust HAHAHA
Two questions re the fabulous looking prawns: can you buy they with the heads and shells on but deveined? Or did you do that prior to tossing them in? I'm bad at that and usually buy deveined shrimp for that reason, but I'm not sure you can get those beauties that way.
Second, there's an onscreen note that says 2 pounds of shell on shrimp or 2.5 pounds of peeled. I feel like that's reversed but am ready to hear why I'm wrong.
I'm definitely taking her suggestion of just the reduced fennel and tomatoes tossed with pasta (because I'm highly allergic to shellfish and salt water fish 😞 ) but I do absolutely love Fennel and Tomato!!! I'd probably eat it over Polenta too! 🙂
Another pasta dish, how groundbreaking. I know the recipes she chooses to present are those she would actually gravitate to and are "unfussy" and not pretentious but like, give me something else to work with.
My two favorite things – seafood and pasta
God this was good
I love seafood!
Yessss