Paccheri with Seafood
Large pasta tubes tossed with fresh prawns, clams, and squid in a light white wine and tomato sauce. A classic Italian coastal dish ready in just 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 400 g paccheri pasta
- 300 g large prawns, peeled and deveined
- 400 g littleneck clams, cleaned
- 200 g squid, cleaned and sliced into rings
- 4 tbsp extra virgin olive oil
- 4 clove garlic cloves, minced
- 150 ml dry white wine
- 300 g canned san marzano tomatoes, crushed
- 3 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes
- 1 tsp sea salt
- ¼ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
Pat the prawns and squid dry with paper towels and season with salt and pepper.
- 3
Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 4
Add prawns and squid, cooking for 2-3 minutes until they just begin to turn opaque. Remove and set aside.
- 5
Pour white wine into the skillet, scraping up any browned bits. Simmer for 1 minute.
- 6
Add crushed tomatoes and simmer for 3 minutes. Season with salt and pepper.
- 7
Add clams to the sauce, cover with a lid, and cook for 4-5 minutes until shells open. Discard any clams that don't open.
- 8
Return prawns and squid to the skillet and stir gently to combine.
- 9
Cook paccheri pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 10
Add drained pasta to the seafood sauce and toss gently, adding pasta water 2 tablespoons at a time until the sauce coats the pasta.
- 11
Transfer to a serving bowl and garnish with fresh parsley. Serve immediately.
Tools you’ll need
- large pot
- large skillet with lid
- wooden spoon
- tongs
- colander
- chef's knife
- cutting board
- paper towels
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