INGREDIENTS FOR PACCHERI WITH SEAFOOD
- g. 500 of Paccheri
- g. 100 of squid
- g. 100 of cuttlefish
- g. 100 of lobster
- g. 100 of shrimp
- g. 150 of scampi
- 200 gr. of mussels
- g. 200 of clams
- One clove of garlic
- g. 150 of cherry tomatoes
- parsley to taste
- 1dl of extra virgin olive oil
- 1 Hot pepper
- Salt to taste
- 1/2 dl of white wine
THE PREPARATION OF PACCHERI WITH SEAFOOD
- Start with cleaning the fish.
- Carefully brush the mussels under water and remove any barbette, then wash them and set them aside.
- Choose the clams, discarding those broken, and rinse them well under running water.
- Peel, gut and wash the squid under running water, dry and cut into rings, then wash and dry the shrimp tails as well.
- Put the clams in a saucepan over an open flame.
- Put another pan on the fire with the mussels of the parsley chopped with your hands, two whole cloves of garlic and chopped fresh pepper.
- Fate open clams and mussels covering the pot with a lid, then turn off the heat and, one by one, delete the shell and extract the mollusk that will put aside.
- Proceed in this way but keep a dozen clams and mussels in their shells that you will need for the final decoration.
- Strain the bottom of the clams and mussels into a narrow mesh strainer and set aside.
- Heat the remaining oil in a large pan together with the crushed garlic and the chili pepper; Brown the squid for at least 5 minutes, then add the white wine and let it evaporate.
- Add the chopped tomatoes and let them soften, then add salt, cover with a lid and cook over low heat for at least 10 minutes (or until the squid is tender).
- Add the prawns and the lobster and remember to add a spoonful of liquid to the shellfish, as needed.
- Meanwhile, lower the paccheri into boiling salted water.
- Take the mollusks put aside and add them to the sauce and cook everything for another 5 minutes, then finally add the chopped parsley.
- Finally add the clams and mussels with the shells in a casserole and when the paccheri are al dente drain them and sauté in a pan (14-15) together with the sauce, adding the liquid of the mussels and clams set aside.
- When everything is well blended, and the bottom is dry, serve the paccheri decorating the dishes with some shellfish-equipped shellfish.
- The lobster contributes a touch of refinement to the recipe, use the claws to garnish the serving dish. To add some color and flavor, also decorate with parsley leaves.