Seafood Pasta With Tomato and Crushed Olives - Alison Roman

Name: Seafood Pasta With Tomato and Crushed Olives - Alison Roman
Ingredients: 8 ounces s rigatoni or another tube-shaped pasta; Kosher salt; 3 tablespoons olive oil, plus more for drizzling; 4 garlic cloves, sliced; Pinch of red-pepper flakes (optional); 1 (28-ounce) can whole San Marzano tomatoes , crushed by hand; ½ pound mussels or clams (optional); 1 pound firm-fleshed white fish , such as cod, halibut, swordfish, hake or flounder, cut into 2-inch pieces; ½ pound shrimp , peeled and deveined if you like; ¾ cup castelvetrano or other green olives , pitted and crushed; ½ cup parsley , tender leaves and stems, chopped

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Think of this as a weeknight fish stew with pasta rather than a seafood pasta. It's highly customizable: You can use whatever seafood you like, including but not limited to shellfish, like mussels,...

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Ingredients

8 ounces s rigatoni or another tube-shaped pasta
Kosher salt
3 tablespoons olive oil, plus more for drizzling
4 garlic cloves, sliced
Pinch of red-pepper flakes (optional)
1 (28-ounce) can whole San Marzano tomatoes , crushed by hand
½ pound mussels or clams (optional)
1 pound firm-fleshed white fish , such as cod, halibut, swordfish, hake or flounder, cut into 2-inch pieces
½ pound shrimp , peeled and deveined if you like
¾ cup castelvetrano or other green olives , pitted and crushed
½ cup parsley , tender leaves and stems, chopped