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kosher salt calamari shrimp extra-virgin olive oil garlic cherry tomatoes peperoncino flakes spaghetti fresh basil fresh Italian parsley Pasta
Viewed: 50 - Published at: 8 years agoIngredients
- 1 teaspoon kosher salt, plus more for the pasta pot
- 1/2 pound medium calamari, cleaned
- 1/2 pound sea scallops (preferably dry, not soaked in preservative)
- 1 pound large shrimp
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons more for finishing the pasta
- 6 plump garlic cloves, peeled and sliced
- 4 cups cherry tomatoes, halved; or 2 cups canned Italian plum tomatoes, crushed
- 1/4 teaspoon peperoncino flakes, or to taste
- 1 pound spaghetti
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh Italian parsley
- A large pot, 8-quart capacity, for cooking the pasta; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger
Method
- Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
- To prepare the seafood: Cut the calamari bodies, including the tentacles, into 1/2-inch rings.
- Pull off the side muscle or foot from the scallops and discard.
- Remove the shells, tails, and digestive veins from the shrimp; rinse and pat dry.
- Pour the olive oil into the skillet, set it over medium-high heat, scatter in the sliced garlic, and cook, stirring occasionally, until it begins to sizzle and color, about 1 to 2 minutes.
- Dump in the cherry tomatoes, sprinkle on the teaspoon salt and the peperoncino, and cook for about 5 minutes, stirring and tossing tomatoes in the pan, until softened and sizzling in their juices but still intact.
- Start cooking the pasta first and the seafood right after, so they are ready at the same time.
- Drop the spaghetti into the boiling water, stir, and return the water to a boil.
- As it cooks, scatter the calamari rings and tentacles in the pan with the tomatoes, and get them sizzling over medium-high heat.
- Let the pieces cook for a minute or two, then toss in the scallops, and spread them out to heat and start sizzling quickly.
- After theyve cooked for a couple of minutes, toss in the shrimp, ladle in a cup of boiling pasta water, stir the seafood and sauce together, bring to a steady simmer, and cook for 2 or 3 minutes, just until the shrimp turn pink and begin to curl.
- As soon as the spaghetti is barely al dente, lift it from the pot, drain briefly, and drop into the skillet.
- Toss the pasta and the simmering sauce together for a minute or two, until the spaghetti is nicely coated with sauce and perfectly al dente, and the seafood is distributed throughout the pasta.
- Turn off the heat, sprinkle on the basil and parsley, and drizzle on another 2 tablespoons olive oil.
- Toss well, heap the spaghetti into warm bowls, giving each portion plenty of seafood, and serve immediately.
