Pasta with Mixed Seafood Recipe - Pasta alla ...

Preparation time: 30 minutes

Cooking time: 1 hour

Total time: 1 hour 30 minutes

Ingredients:

• 1/2 pound small shrimp, peeled,
• £ 1 very small squid (calamari), cleaned and cut into 1/2-inch rings
• 1 pounds mussels in the shell
• Small shells peeled 1 pounds (littlenecks)
• coarse salt
• 2 cups cold water
• 2 large cloves garlic, peeled,
• 3/4 cup olive oil
• 2 pounds canned tomatoes, preferably imported Italian, undrained
• Salt and freshly ground black pepper
• 1/2 cup dry white wine
• £ 1 Perciatelli dry pasta, preferably imported Italian
• 20 large branches Italian parsley

Preparation:

Show shrimp, squid, mussels and 4 different dishes added with cold water thick with a bit of salt to each, and soak for 30 minutes.

Drain the shrimp and rinse with cold water, then peel. Show shrimp in a small bowl; put the shells in a small saucepan. Pouring cups of cold water over the shells, the pan and simmer on medium heat for 30 minutes. Strain the broth (should be about 1 cup yield), discard the shells and set aside until needed.

Finely chop the garlic in a table. Put a small saucepan with 1/4 cup olive oil over medium heat. When the oil is hot, add the garlic, fry for 2 minutes, then the tomatoes and wine. Slower fire for 30 minutes, season with salt and pepper. Spread the contents of the pan into a food mill, heat it with the disc with small holes in a heavy saucepan. Set pan over low heat and let reduce for 15 minutes.

In the meantime, let the calamari and rinse with cold water. Place another medium saucepan with 1/4 cup of oil over low heat. When the oil is hot, add the squid and cook for 5 minutes. Season with salt and pepper, and continue to add the shrimp broth until the squid is tender, for 10 to 20 minutes, depending on the size of the squid.

Make a large pot of cold, bring to a boil and coarse salt to taste water. Once the octopus is cooked, add the pasta into the boiling water and cook for 8-11 minutes, depending on the brand, which is 1 minute less than al dente average. When the pasta is cooked, drain, wash the mussels and clams with cold water, then place in a large pan with the remaining oil 1/4 cup olive oil. Place over high heat, cover and simmer for 10 minutes when they should be open. (Discard any that remain open.)

Add the shrimp cook in the pan with the squid and 3 minutes. When the pasta is ready, drain, transfer to the pan with the mussels and clams, tomato sauce with prawns and squid and mix well for 1 minute to cook all the pasta sauce, something to absorb. Transfer to a warm serving platter, sprinkle with parsley leaves everywhere, and serve.

Yield: 4-6 servings

Recipe Source: Giuliano Bugialli Bugialli paste (Simon and Schuster)
Reprinted with permission.