Spaghetti with Seafood with homemade tomato paste – Gluten-free version

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

For the Cooked pasta

1. 8
   Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.

   StovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 9
   Reserve cup of the cooking water before draining.

   LadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3. 10
   Drain.

   Colander

To assemble

1. 11
   Heat the olive oil in a large pan and fry the garlic and chili 1 minute, until the garlic is lightly golden.

   StoveFrying pan
2. 12
   Add the wine and cook 1 minute.

   Stove
3. 13
   Add the clams and mussels, cover and cook 3–4 minutes, until they open. Discard the clams and mussels that didn't open.

   StoveLid

   💡Discard mussels that are open before cooking and don't close when tapped, and mussels that stay closed after cooking.

   💡Discard clams that are open before cooking and don't close when tapped, and clams that stay closed after cooking.
4. 14
   Add the shrimp and cook another 2 minutes, until pink.

   Stove
5. 15
   Add the tomato paste and cook 3 minutes, stirring.

   Stove
6. 16
   Add the drained pasta and the parsley with a little pasta water as needed, season with salt and black pepper and toss well.
7. 17
   Serve immediately with the lemon slices.