Pasta Pescatore, also known as the fisherman's spaghetti. A fabulously easy and showy pasta dish that you can tailor to the seafood you love, make it your own!
Heat a large heavy-bottomed sauce pan over medium-high heat, pour in the olive oil and reheat for 30 seconds, then add the anchovy fillets and garlic and saute for 1 minute.
Toss in the red pepper flakes, olives and capers, cook stirring for 3 minutes.
Add in the tomatoes and break up with a flat bottomed wooden spoon reduce heat to medium-low and cook for 20 minutes. While the sauce is simmering bring a pot of salted water to a boil and cook pasta till al dente, reserve 1 cup of pasta water and set aside, drain pasta and toss back into the empty pot splash with olive oil, stir and set aside.
Add the clams cover the pot and cook for 5 minutes.
Then were going to drop in the mussels and shrimp, stir, cover and cook for an additional 5-7 minutes.
Uncover and discard any clams and mussels that haven't opened. Pile pasta onto plates and ladle sauce over the top with plenty of seafood for each guest. Garnish with Grana Padano and fresh basil, serve with crusty bread and a salad if desired.