Seafood Cavatelli (Cavatelli ai Frutti di Mare)
Category: First Courses | Servings: 4
Seafood Cavatelli is a delightful dish filled with fresh shellfish, including mussels, clams, cannolicchi, and fasolari, combined with a fresh tomato sauce and homemade cavatelli pasta. The dish is rich in flavors from the sea, perfectly complemented by the heat of chili peppers and the freshness of parsley. Letโs dive into making this elegant and flavorful seafood pasta!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina flour (fine ground) | 400g |
| Water | 240g |
| Salt | 1 pinch |
| Mussels | 500g |
| Clams | 500g |
| Cannolicchi | 500g |
| Fasolari | 500g |
| Cherry tomatoes | 300g |
| Fresh chili peppers | 2 |
| Fresh parsley | To taste |
| Garlic cloves | 2 |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
Instructions:
Step 1: Prepare the Shellfish
Start by soaking the clams, fasolari, and cannolicchi in cold water with a pinch of coarse salt. Use three separate bowls and let them soak for about 2 hours, changing the water occasionally. This will help remove any grit or sand from the shellfish.
Step 2: Make the Cavatelli Dough
In a large mixing bowl, combine the semolina flour with a pinch of salt. Gradually add the water, mixing it in slowly while kneading the dough with your hands. Once the dough starts coming together, transfer it to a floured surface and knead for 5 to 10 minutes until smooth. Once the dough is ready, form it into a ball and wrap it tightly in plastic wrap. Let it rest for at least 30 minutes.
Step 3: Shape the Cavatelli
After the dough has rested, take a portion of it and keep the rest covered to prevent it from drying out. Roll the dough into a 1 cm thick log. Cut the log into small pieces, about 1 cm in length. Lightly dust each piece with semolina flour, then use your thumb to press down on each piece and roll it along a flat surface, creating the characteristic shape of cavatelli. Place the formed pasta on a floured tray and continue until the dough is finished.
Step 4: Cook the Tomatoes
Wash the cherry tomatoes and cut them into quarters. Heat a little extra virgin olive oil in a frying pan over medium heat. Add the tomatoes and sautรฉ for a couple of minutes until they start sizzling. Lower the heat, season with a pinch of salt, and simmer for 10 to 15 minutes, allowing the flavors to meld together.
Step 5: Prepare the Seafood
Clean the mussels by scrubbing them under cold running water and removing any visible impurities or the “beard” (the filament). For the sauce, heat some olive oil in a large saucepan, add a garlic clove (slightly crushed), and the chili peppers. Stir briefly to infuse the oil with flavor. Add the fasolari to the pan and cover with a lid. Allow them to cook for a few minutes until they start to open. Then, add the cannolicchi and fasolari that have opened.
Step 6: Cook the Cavatelli
Bring a large pot of salted water to a boil. Drop the fresh cavatelli into the boiling water and cook them for just a few minutes, until they are al dente. Fresh pasta cooks much quicker than dried pasta, so keep an eye on it to avoid overcooking.
Step 7: Combine the Sauce and Pasta
Once the cavatelli are cooked, drain them, reserving a little of the cooking water. Return the pan with the tomato sauce to the heat and pour in a bit of the reserved seafood cooking liquid. Stir gently, letting the flavors combine. If the sauce seems too dry, add a little more of the seafood cooking liquid until you reach the desired consistency.
Step 8: Add the Seafood
Add the shellfish to the pan along with the cavatelli, stirring gently to combine everything. Taste for seasoning and adjust with black pepper and salt, if necessary. Let everything cook together for another minute or two, ensuring the flavors meld together beautifully.
Step 9: Garnish and Serve
Turn off the heat and sprinkle the dish with freshly chopped parsley. For an extra touch of freshness, you can also add a little more chili for heat if you like. Serve the seafood cavatelli hot, garnished with a few whole shellfish for decoration.
Tips for Success:
- Pasta Texture: Make sure the cavatelli is fresh and cooked just to al dente perfection. Fresh pasta can be delicate, so it cooks very quickly.
- Shellfish Freshness: The quality of the shellfish makes a huge difference. Always use the freshest shellfish available for the best taste.
- Tomato Sauce: The simplicity of the tomato sauce with a bit of olive oil and garlic allows the seafood to shine. You can also add a splash of white wine to the sauce for additional flavor depth.
Enjoy this delicious seafood cavatelli as a perfect first course for a special meal or a weekend gathering with loved ones! The combination of homemade pasta and fresh seafood brings a taste of the sea directly to your plate, all tied together with the simple but rich tomato sauce.
Nutritional Information (Approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 |
| Protein | 35g |
| Carbohydrates | 72g |
| Fiber | 6g |
| Fat | 20g |
| Saturated Fat | 3g |
| Sodium | 720mg |
| Cholesterol | 35mg |
This recipe provides a balanced meal with a great amount of protein from the shellfish and carbohydrates from the homemade cavatelli. Itโs a perfect dish to enjoy during any season, with the warmth of olive oil, garlic, and chili complementing the fresh and vibrant flavors of the seafood.
Why Youโll Love This Recipe:
Seafood Cavatelli (Cavatelli ai Frutti di Mare) is a stunningly delicious dish that will impress anyone who tries it. It brings together the richness of fresh shellfish, the bite of homemade pasta, and the delicate flavor of ripe tomatoes. Whether youโre cooking for a family dinner or a special occasion, this dish will become a favorite for seafood lovers!
