I want to present you a recipe for those, like me, who love seafood. It’s a tipycal Summer dish, really easy to make! Ingredients are few and need to be of good quality. Pasta is the main character and paccheri is one of the best for this type of recipe. Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness.
- 500 gr. paccheri or other large tube pasta
- 3 garlic cloves
- Kosher salt
- black pepper
- dry white wine 100 gr.
- 4 Tbsp. exra- virgin oil, divide, plus more for drizzling
- mussels 1kg.
- clams 1kg.
- chilly pepper
- 1 cup torn parsley
Heat 4 Tbsp. extra virgin oil in a deep pot. Add garlic and cook, stirring occasionally, until just golden, about 3/4 minutes and take the garlic out. Add clams and mussels. Cover pot and cook, shaking occasionally, until clams and mussels are open. Flavor with salt and chilly pepper ( only if you like ), add a sip of white wine and simmer untill alcohol aroma is gone and cover again the pot for about 10 more minutes. Meanwhile, cook pasta in a large pot of boiling salted water, until just slightly under al dente, 6–8 minutes. Transfer pasta to pot with sauce with a slotted spoon or mesh spider.
Transfer pasta to a platter. Top with parsley and drizzle with oil ( if you like). To give extra flavor or make it richer you can add add shrimp and squid to sauce! I added some squid at the end, just a small portion. Be sure to add them when pasta and shellfish are almost cooked.