Paccheri Allo Scoglio
Paccheri, also known as schiaffoni, is a pasta shape popular in Campania and other parts of Southern Italy. It is a large tube pasta, shorter and much wider than cannelloni. It has been compared to a cut up garden hose. It can be smooth (lisce) or ribbed (rigati). After cooking, it becomes thick and heavy.
Instructions
Clean the squid and cut into slices, or use presliced squid
Shell the prawns/shrimp (reserve shells for a beautiful fish stock)
Wash and clean the mussels and clams
Heat mussels and clams separately in a covered pan with 1/4 cup of wine each, until they begin to open (approx 7-8 min). Strain liquid from each, set aside clams and mussels in a covered container.
Bring pot of sea salted water to boil for paccheri
heat skillet with oil, then brown garlic.
Add squid and continue browning, with spalsh of wine and a dash of salt.
Add tomatotoes after wine is mostly evaporated
Add paccheri to sea salted boiling water, lower heat, cook to barely al dente. Reserve some pasta water. Pasta will finish cooking in the pan with the fish.
In fish skillet, after 5 minutes add shrimp/prawns, lower heat
Once tomatoes have stared to brown, add 1/2 liquid from mussels and clams
Add paccheri to mixture, along with chopped parsley.
Adjust constinency and flavor by adding part-ladle of shellfish cooking liquid and/or pasta liquid, and cooking off excess. Start with shellfish cooking liquid.
Add salt and pepper to taste.
Ingredients
350g of paccheri (12 oz)
250g mussels (9 oz)
250g clams (9 oz)
200g praws or shrimp (7 oz)
200g squid (7oz)
300 g cherry tomatoes ( 10 oz)
3 tbsp olive oil
1/2 cup white wine
2 cloves of chopped garlic
1 tbsp fresh chopped parsley (1tsp dried)
salt & pepper to taste
Presentation
Distribute paccheri on plate. Arrange mussels and clams around plate.
Photo by Alex Favali
Created with © systeme.io