SEAFOOD PASTA

Start cooking the pasta before any of the seafood, you will need the pasta water once the seafood is done cooking. Cook the pasta as per packaging in salty water. REMOVE 3-4 minutes before al dente. Reserve 1 – 1 1/2 cups of pasta water.

In a separate frying pan add 2 tbsp of olive oil and heat over medium heat. Cook the scallops for 1 minute on each side and remove from the pan. Save on the side for later.

In a large deep pan over low-medium heat add 2 tbsp of olive oil. Once heated add in the shrimp and cook for 1 minute, throw in the squid and cook the seafood to the halfway point. approx. 2 minutes of cooking. *If your shrimp are on the smaller end you can cook the shrimp and squid at the same time without the extra minute. Remove seafood from the pan.

Add 2 tbsp of butter, once melted add in your minced garlic. Cook for 2 minutes on low. The garlic should be soft and fragrant not brown. Add in the Calabrian chilis and cook for an additional minute.

Deglaze the pan with the wine and 1/3 cup of pasta water. Add in the clams and cover. Cook until the clams start to open up (depending on the size this could take 6-10 minutes). Discard any that do not open.

Toss in the undercooked pasta, half cooked seafood, parsley, and another 1/3 cup of pasta water. Cook on low, continuously tossing the pasta allowing it to finish cooking in the wine/pasta water. As the pasta continues to cook it will release more starch and thicken the sauce. This should take about 3-4 minutes, but if you are noticing that the pasta has absorbed the majority of the sauce add in more pasta water a few tbsp at a time.

At the last minute throw in another tbsp of butter. The finished product will be silky, not watery. Always check on the doneness of the seafood before consuming. Serve immediately.