RAY ANGEL RECIPES

Steps:

• Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
• Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
• Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
• Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

Steps:

• Bring a large pot of salted water to a boil over high heat
• Cook pasta until al dente according to package instructions
• Reserve ¾ cup pasta water after the pasta has finished cooking
• While the pasta cooks, make the sauce
• In a large skillet over medium heat, melt the butter
• Add the lemon zest and juice
• Add ½ cup pasta water and bring to a low simmer
• Season with salt and pepper
• Add the pasta to the skillet and toss to coat in the sauce
• Season with black pepper, then stir in the cream and, if the pasta looks dry, the remaining ¼ cup pasta water
• Turn off the heat and stir in the parmesan
• Serve with freshly ground black pepper and more parmesan