This recipe for a fresh, flavorful seafood pasta comes from Giuliano Bugialli. Shrimp, squid, mussels, and clams are simmered in a garlic tomato sauce and served over pasta for an Italian seafood feast.
PREPARATION TIME
Ingredients
1/2 pound shell-on small shrimp
1 pound squid (very small calamari), cleaned and cut into 1/2-inch rings
1 pound mussels
1 pound small littleneck clams
2 teaspoons coarse or kosher salt, divided
2 cups cold water
3/4 cup olive oil, divided
2 large cloves garlic, chopped
2 pounds canned tomatoes, preferably Italian
1/2 cup dry white wine
Kosher salt, to taste
Pepper, to taste
1 pound dried perciatelli pasta
20 sprigs Italian parsley, leaves only
Steps to Make It
Gather the ingredients.
Place shrimp, squid, mussels, and small clams in 4 different bowls of cold water with 1/2 teaspoon of coarse salt added to each and soak for 30 minutes.
Drain the shrimp and rinse under cold running water, then shell and devein them. Place the shrimp in a small bowl and put the shells in a small saucepan.
Pour the 2 cups cold water over shells, place the saucepan over medium heat, and simmer for 30 minutes.
Strain the broth (it should yield about 1 cup), discard the shells, and set aside broth until needed.
Meanwhile, place a large saucepan with 1/4 cup of the olive oil over medium heat. When the oil is warm, add the garlic and saute for 2 minutes.
Add the tomatoes and white wine. Simmer for 30 minutes, seasoning to taste with salt and pepper.
Pass the contents of the saucepan through a food mill, using the disc with the smallest holes, and into a flameproof enamel casserole dish.
Set the casserole dish over low heat to reduce the liquid for 15 minutes.
Meanwhile, drain the squid and rinse under cold running water.
Place another medium-sized saucepan with 1/4 cup of the olive oil over low heat. When the oil is warm, add the squid and saute for 5 minutes.
Season with salt and pepper and add the shrimp broth a little at a time and simmer until the squid is tender, for 10 to 20 minutes, depending on the size of the squid, adding more broth as it evaporates in order to keep the squid in liquid.
Bring a large pot of cold water to a boil and add salt to taste. Once the squid is cooked, add the pasta to the boiling water and cook for 8 to 11 minutes depending on the brand: that is, 1 minute less than for normal al dent.
As the pasta cooks, drain the mussels and clams, scrub them under cold water, then place in a large skillet with the remaining 1/4 cup of olive oil. Place over high heat, cover, and cook for 10 minutes, by which time they should be opened. Discard any that remain unopened.
Add the shrimp to the pan with the squid and cook for 3 minutes. When the pasta is ready, drain it and transfer it to the skillet with the mussels and clams. Add the tomato sauce with the shrimp and squid, then mix very well and let cook for 1 minute more to let the pasta to absorb some of the sauce.
Transfer to a warmed serving platter, sprinkle with the whole parsley leaves, and serve.
Tip
If you do not own a food mill, tomato sauce can also be blended smooth with an immersion blender or in a blender.
| Calories | 762 |
| % Daily Value* | |
| Total Fat 35g | 45% |
| Saturated Fat 5g | 26% |
| Cholesterol 349mg | 116% |
| Sodium 2132mg | 93% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 5g | 17% |
| Total Sugars 5g | |
| Protein 64g | |
| Vitamin C 67mg | 334% |
| Calcium 234mg | 18% |
| Iron 11mg | 60% |
| Potassium 1344mg | 29% |
