Seafood Pasta with Tomatoes Chiles and Mint
Ingredients
- Kosher salt
- 1 lb. mussels
- 6 large sea scallops (about 9 oz.)
- 2 Tbsp. extra-virgin olive oil, plus more for serving
- 1⁄2 medium red onion, thinly sliced
- Freshly ground black pepper
- 1⁄4 cup plus 2 Tbsp. dry white wine
- 4 tomatoes on the vine (about 1 lb. 10 oz.), coarsely chopped, juices and seeds reserved
- 4 large garlic cloves, thinly sliced (2 Tbsp.)
- 2 oil-cured anchovy fillets, finely chopped
- 3⁄4 lb. jumbo head-on shrimp
- 1 lb. dried linguine or spaghetti
- 1 Fresno chile, thinly sliced (or to taste)
- Crushed red chile flakes, for serving (optional)
- 1⁄4 cup fresh mint leaves, chopped
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