Paccheri seafood is a typical Summer dish, really easy to make! Ingredients are few and need to be of good quality. Above all, 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.
INGREDIENTS
- 500 gr. paccheri or other large tube pasta
- 3 garlic cloves
- Kosher salt
- black pepper
- dry white wine 100 gr.
- 4 Tbsp. extra virgin oil, divide, plus more for drizzling
- mussels 1kg.
- clams 1kg.
- chilly pepper
- 1 cup torn parsley
PREPARATION
First of all, heat 4 Tbsp. extra virgin oil in a deep pot and consequently add garlic and cook, stirring occasionally, until just golden, for about 3/4 minutes and only then take the garlic out.
Secondly, 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. I personally enjoy a little bit of flavor), add a sip of white wine and simmer until alcohol aroma is gone. So, cover the pot again 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. Therefore, transfer pasta inside the pot with sauce helping you with a slotted spoon or mesh spider.
Finally, transfer pasta to a platter. Top with parsley and drizzle with oil ( if you like or if you see pasta got dry). To give extra flavor or make it richer you can add more seafood such as shrimps and squid to enrich your sauce! I added some squid at the end, just a small portion. Be sure to add them when pasta and seafood are almost cooked.
Buon Appetito!
popped over from my instagram. That pasta looks delicious!
Thank you so much! Give it a try and let me know!