Pasta With Mixed Seafood (Pasta alla Posillipo)
Shrimp, squid, mussels, and clams are simmered in a garlic tomato sauce and served over linguine for a seafood feast.
- Serves: 6 persons
- ½pound small shrimp (unshelled)
- 1pound squid (very small calamari, cleaned and cut into 1/2-inch rings)
- 1pound mussels (unshelled)
- 1pound clams (small littlenecks, unshelled)
- 1 ½teaspoons coarse or Kosher salt (divided)
- 2cups cold water (plus more for soaking seafood and cooking pasta)
- ¾cup olive oil (divided)
- 2large cloves garlic (chopped)
- 2pounds canned tomatoes (preferably imported Italian, undrained)
- ½cup dry white wine
- Salt (to taste)
- Pepper (to taste)
- 1pound dried perciatelli pasta (preferably imported Italian)
- 20sprigs Italian parsley (leaves only)
Step 1Gather the ingredients.
Step 2Place 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.
Step 3Drain 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.
Step 4Pour the 2 cups cold water over shells, place the saucepan over medium heat, and simmer for 30 minutes.
Step 5Strain the broth (it should yield about 1 cup), discard the shells, and set aside broth until needed.
Step 6Meanwhile, 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.
Step 7Add the tomatoes and white wine. Simmer for 30 minutes, seasoning to taste with salt and pepper.
Step 8Pass the contents of the saucepan through a food mill , using the disc with the smallest holes, and into a flameproof enamel casserole dish.
Step 9Set the casserole dish over low heat to reduce the liquid for 15 minutes.
Step 10Meanwhile, drain the squid and rinse under cold running water.
Step 11Place 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.
Step 12Season 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.
Step 13Bring 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.
Step 14As 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.
Step 15Add 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.
Step 16Transfer to a warmed serving platter, sprinkle with the whole parsley leaves, and serve.