1 box of Barilla cut spaghetti
5 tablespoons extra virgin olive oil
2 garlic cloves, sliced thin
1 shallot, julienned
1 teaspoon smoked paprika
1 cup white wine
2 tablespoons squid Ink
½ pound littleneck clams
½ pound PEI Mussels
3 cups seafood broth (from mussels and clams)
1 cup diced piquillo peppers
2 tablespoons flat leaf parsley, chopped
1. Bring a large pot of water to a boil and cook the pasta for ¾ of the recommended time, then toss with 1 tablespoon of the olive oil and place onto a sheet tray to cool down.
2. Add ½ cup each of the white wine to two separate pans, then add the mussels and clams. Cook until they are fully steamed open, then strain off the liquid into a separate container and set aside.
3. In a 12-inch cast iron skillet add remaining olive oil, garlic, shallots, and paprika, then cook over medium heat for 2-3 minutes. Add in seafood broth and squid ink and bring to a simmer. Add pasta and stir to combine. Top with piquillo peppers, clams, and mussels, then finish by baking for 10 minutes at 425°F. To serve: Remove from oven and dress with olive oil and parsley.