📝 About This Recipe
Transport yourself to the sun-drenched Amalfi Coast with this luxurious seafood ragù featuring Paccheri, the iconic large-tube pasta of Naples. Unlike a traditional meat sauce, this ragù is a delicate yet deep celebration of the sea, utilizing a 'soffritto di mare' technique where aromatics and shellfish essences meld with sweet San Marzano tomatoes. The hollow shape of the Paccheri is the perfect vessel, capturing chunks of tender calamari and succulent shrimp in every bite.
🥗 Ingredients
The Seafood
- 300 grams Calamari (cleaned and cut into small 1/2-inch rings and pieces)
- 300 grams Large Shrimp (peeled, deveined, and chopped into thirds)
- 500 grams Clams (Vongole or Littleneck) (scrubbed and soaked to remove grit)
- 200 grams Firm White Fish (Cod or Monkfish) (cut into small cubes)
The Aromatics & Sauce
- 500 grams Paccheri Pasta (high-quality bronze-die extruded)
- 400 grams San Marzano Canned Tomatoes (crushed by hand)
- 1/2 cup Dry White Wine (such as Falanghina or Pinot Grigio)
- 4 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 piece Shallot (finely minced)
- 1/2 cup Seafood Stock (warm)
For Garnish
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Lemon (zested)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
Begin by cleaning and prepping all seafood. Ensure the clams are free of sand and the calamari and fish are cut into uniform, bite-sized pieces to ensure even cooking in the ragù.
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2
In a large, wide skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the scrubbed clams and a splash of white wine. Cover with a lid and steam for 3-5 minutes until they open. Remove the clams from the pan, discarding any that didn't open. Strain the remaining liquid through a fine-mesh sieve and reserve it.
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3
Once the clams are cool enough to handle, remove the meat from most of the shells, leaving a few in the shell for a beautiful presentation. Set aside.
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4
Wipe out the skillet and add the remaining 2 tablespoons of olive oil. Sauté the minced shallot and sliced garlic over medium-low heat until translucent and fragrant, about 3 minutes. Do not let the garlic brown.
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5
Add the red chili flakes and the calamari to the skillet. Increase the heat to medium and cook for 2 minutes. The calamari will release some liquid; this is part of the flavor base.
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6
Pour in the remaining white wine to deglaze the pan, scraping up any brown bits. Let the alcohol simmer and reduce by half.
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7
Add the crushed San Marzano tomatoes, the reserved clam liquid, and the seafood stock. Bring to a gentle simmer. Lower the heat and let the sauce cook for 15-20 minutes until it begins to thicken and the calamari becomes tender.
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8
While the sauce simmers, bring a large pot of heavily salted water to a boil. Cook the Paccheri until it is 2 minutes away from 'al dente'—it should still have a firm bite as it will finish in the sauce.
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9
Gently fold the white fish and chopped shrimp into the simmering tomato sauce. Cook for 3-4 minutes until the fish is opaque and the shrimp are pink.
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10
Stir the clam meat (and those in shells) back into the ragù. Taste and season with salt and pepper. Be careful with salt, as the clam liquid is naturally briny.
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11
Using a slotted spoon, transfer the pasta directly from the water into the seafood sauce. Add a ladle of starchy pasta water to the pan.
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12
Toss the pasta over medium-high heat for 1-2 minutes, allowing the Paccheri to absorb the flavors of the ragù and the sauce to coat the tubes perfectly.
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13
Remove from heat. Stir in the fresh parsley and a drizzle of high-quality extra virgin olive oil for a glossy finish.
💡 Chef's Tips
Always use high-quality, bronze-die Paccheri; the rough surface is essential for the sauce to cling to the pasta. Don't overcook the seafood; add the delicate items like shrimp and fish at the very end to keep them succulent. If the sauce feels too thick, use more pasta water; the starch helps emulsify the oil and tomato into a silky coating. Never add cheese to a seafood pasta in Italy—it masks the delicate salinity of the fresh catch. Ensure your clams are purged of grit by soaking them in cold salted water for 30 minutes before cooking.
🍽️ Serving Suggestions
Serve with a chilled bottle of Greco di Tufo or a crisp Vermentino to complement the acidity of the tomatoes. A side of charred crusty sourdough bread is essential for 'fare la scarpetta' (mopping up the remaining sauce). Start the meal with a light arugula and fennel salad dressed with lemon vinaigrette. Serve in wide, shallow bowls to showcase the beautiful variety of seafood. Finish the meal with a small glass of ice-cold Limoncello to cleanse the palate.