Schiaffoni (or Paccheri) with Seafood
Category: First Courses
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Paccheri (or Schiaffoni) | 500g |
| Extra virgin olive oil | 50g |
| Garlic cloves | 3 |
| Squid | 500g |
| Mussels | 1kg |
| Clams | 1kg |
| Shrimp | 300g |
| Fresh parsley | 2 sprigs |
| Cherry tomatoes | 100g |
| Salt | to taste |
| Black pepper | to taste |
| White wine | 100g |
Instructions
To make Schiaffoni (or Paccheri) with Seafood, start by cleaning all the seafood. Begin with the shrimp, leaving them aside for now, and proceed with cleaning the mussels and clams. For the mussels, tap each shell gently on a cutting board to check if it’s open, then remove the shell and discard the internal cartilage. Rinse them well under cold running water. Repeat the process for the clams, ensuring they don’t contain any sand.
Next, slice the squid into rings, keeping them ready for cooking.
In a large non-stick pan, heat 2 tablespoons of olive oil over medium heat and add two cloves of garlic. Sauté the garlic until golden brown, then remove it from the pan. Now, add the cleaned mussels and clams along with 50g of white wine. Cover the pan with a lid and let the mollusks open naturally, cooking for about 5-6 minutes. Once they’ve opened, strain the cooking liquid through a fine mesh sieve lined with paper towels to remove any impurities. Set the liquid aside for later use.
In another pan, heat a little more olive oil with one clove of garlic. Add the sliced squid rings and sauté until they become tender. Once the squid is soft, deglaze with the remaining 50g of white wine. Add the halved cherry tomatoes to the pan, and season with salt and pepper. Cover the pan and let the squid simmer on low heat for another 4 minutes, until it’s fully cooked.
Add the shrimp to the pan and let them cook for about 2-3 minutes, just until they turn pink.
Meanwhile, bring a large pot of salted water to a boil to cook the pasta. When the water is nearly boiling, add the Schiaffoni (or paccheri) and cook for 15 minutes or until al dente.
Once the pasta is cooked, drain it and add it to the seafood sauce. Toss everything together and allow it to cook for an additional 3 minutes, adding 50g of the reserved cooking liquid from the shellfish to help the pasta absorb all the flavors.
Finish by sprinkling the chopped parsley over the dish for a fresh, herby finish.
If desired, you can also decorate the plate by adding the reserved whole mussels and clams, showcasing the full variety of seafood in the dish.
Enjoy your delicious seafood-filled Schiaffoni (or Paccheri)!
