|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
A little extra time is needed to prepare this dish as the seafood is soaked in separate bowls in cold water before preparing so estimate your time accordingly.
- 1/2 pound small shrimp (unshelled)
- 1 pound squid (very small calamari, cleaned and cut into 1/2-inch rings)
- 1 pound mussels (unshelled)
- 1 pound clams (small littlenecks, unshelled)
- 1 1/2 teaspoons coarse or Kosher salt (divided)
- 2 cups cold water (plus more for soaking seafood and cooking pasta)
- 3/4 cup olive oil (divided)
- 2 large cloves garlic (chopped)
- 2 pounds canned tomatoes (preferably imported Italian, undrained)
- 1/2 cup dry white wine
- Salt (to taste)
- Pepper (to taste)
- 1 pound dried perciatelli pasta (preferably imported Italian)
- 20 sprigs Italian parsley (leaves only)
Gather the ingredients.
Place shrimp, squid, mussels, and small clams in 4 different bowls of cold water with a 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 oil over low heat. When the oil is warm, add the squid and saute for 5 minutes.
Season with salt and pepper and add 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 dente.
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.
- If you do not own a food mill, tomato sauce can also be blended smooth with an immersion blender or in a blender.