Paccheri with Seafood

Ingredients

• 1 lb paccheri pasta
• 4 tablespoons extra-virgin olive oil
• 4 whole garlic cloves, peeled
• ¾ cup dry white wine
• 1 can (28 oz) canned San Marzano tomatoes, crushed by hand
• ¾ lb shrimp, peeled and deveined
• 12 whole littleneck clams, rinsed
• ½ lb mussels, debearded and rinsed
• ¼ teaspoon red pepper flakes
• ¼ cup fresh basil leaves
• 2 teaspoons salt
• ½ teaspoon black pepper
• ½ whole lemon

Instructions

1. 1

   Fill a large pot three-quarters full with water, add 1.5 teaspoons of salt, and bring to a rolling boil over high heat — you'll see large bubbles breaking the surface continuously, about 8 minutes.

2. 2

   Place each garlic clove on a cutting board and press down firmly with the flat side of a chef's knife to crush it slightly, breaking the skin so it releases flavor easily.

3. 3

   Place each shrimp on a cutting board and lay it on its side, then slice lengthwise from head to tail, cutting almost all the way through but leaving the two halves connected by a thin strip of meat.

4. 4

   Pour the olive oil into a large 12-inch skillet and place over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the crushed garlic cloves to the hot oil and stir constantly with a wooden spoon for 30 seconds until the garlic becomes fragrant and turns light golden at the edges.

6. 6

   Pour in the white wine and use the wooden spoon to scrape up any stuck-on brown bits from the bottom of the skillet, stirring for 30 seconds until the wine reduces by half.

7. 7

   Pour in the crushed San Marzano tomatoes with their liquid, add the red pepper flakes, and stir to combine; simmer over medium heat for 8 minutes, stirring once every 2 minutes, until the sauce thickens slightly.

8. 8

   Add the clams and mussels to the sauce, arranging them so they sit just below the surface; cover the skillet with a tight-fitting lid and simmer over medium-high heat for 5 minutes.

9. 9

   Lift the lid and look at the shellfish — they should all have opened and feel loose when you tug the shell. Discard any that remain closed.

10. 10

    Slide the shrimp gently into the sauce among the shellfish and stir very gently with a wooden spoon for 2 minutes — the shrimp will turn bright pink and opaque when done; do not overcook.

11. 11

    Stir the cooked paccheri into the skillet with the seafood and sauce, using a wooden spoon to gently combine so the pasta tubes don't break, about 1 minute.

12. 12

    Tear the fresh basil leaves by hand into small pieces and scatter them over the top of the pasta in the skillet.

13. 13

    Squeeze the juice from the lemon half over the pasta, then grind the remaining black pepper over the surface from a pepper mill or from your fingers pinching the flakes.

14. 14

    Taste a small spoonful of the sauce and pasta together; add salt or pepper in tiny pinches if needed so the flavors taste bright and well-balanced.

15. 15

    Divide the paccheri and seafood ragù evenly among four shallow pasta bowls, spooning the sauce and shellfish over and around the pasta tubes, and serve immediately.

Tools you’ll need

• large pot (6 quart minimum)
• 12-inch skillet with tight-fitting lid
• wooden spoon
• chef's knife
• cutting board
• colander
• pepper mill (or small dish for pinching)
• four shallow pasta bowls

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