Pasta alla Marinara
Category: First Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Passata di pomodoro | 500g |
| Pomodorini datterini | 300g |
| Mezzi paccheri | 320g |
| Water | 1 liter |
| Scampi | 4 |
| Gamberoni | 4 |
| Capesante | 4 |
| Gamberetti | 28 |
| Extra virgin olive oil | q.b. |
| Garlic | 1 clove |
| Basil | q.b. |
| Parsley | q.b. |
| Fine salt | q.b. |
| Dried chili pepper | q.b. |
| Mussels | 28 |
| Clams | 28 |
Instructions:
To prepare Pasta alla Marinara, the first step is to clean the seafood thoroughly. Begin with the clams—ensure there are no broken or empty shells, and discard any that are damaged. Next, place them on a cutting board and tap gently to remove any sand inside. Transfer the clams to a colander placed over a bowl, rinse them under cold running water, then fill the bowl with water and add a generous amount of coarse salt, mimicking seawater. Allow the clams to soak for 2-3 hours, allowing any remaining sand to be expelled.
While the clams are soaking, clean the mussels by scrubbing them under cold running water with a steel scrubber to remove any impurities from their shells. For the scallops, carefully detach them from their shells, saving the shells for garnish later. Remove the coral from each scallop and set aside.
When preparing the shrimp, leave the heads intact but remove the shells. Make a small incision along the back to remove the sandy vein. For the prawns, cut them in half lengthwise, leaving the tail section intact, which will help retain the flavor and create a beautiful presentation.
In a large, deep skillet, heat a drizzle of extra virgin olive oil and add a garlic clove, left unpeeled, to the pan. Cover the skillet with a lid so that the garlic releases its fragrance and infuses the oil. After a few minutes, once the garlic is golden but not burnt, you can shake the pan to ensure the garlic is evenly distributed without removing the lid. This method allows for the clams and mussels to open gradually, ensuring the seafood retains its flavor and moisture.
Once the clams and mussels have opened, use a slotted spoon to remove them, leaving their cooking liquid behind. Be careful not to overcook them, as they will become tough. Transfer the opened clams and mussels to a platter, discarding the shells that didn’t open. Be sure to retain the flavorful cooking liquid, which will be used later.
Next, strain the cooking liquid through a fine mesh sieve to separate any impurities. Set this seafood broth aside.
Now, move on to preparing the sauce. In a separate pan, heat a little more olive oil and add a peeled garlic clove, sliced in half. Let the garlic brown gently, being careful not to burn it. Once the garlic is golden, remove the pan from the heat and carefully pour in the strained seafood broth, a little at a time. The broth may splatter, so it’s essential to perform this step carefully. Once the broth is added, return the pan to the heat, and bring it to a simmer.
At this point, add a cup of water to the pan and allow it to boil for 3-4 minutes, reducing slightly. Add the passata di pomodoro and some additional water if needed to loosen the sauce. Let the mixture cook for 10-12 minutes, allowing the flavors to develop.
While the sauce simmers, cook the mezzi paccheri pasta in a large pot of salted boiling water. Stir the pasta occasionally to prevent it from sticking to the bottom of the pot. The pasta should take about 20 minutes to cook, but be sure to check the package for specific cooking times.
While the pasta cooks, halve the cherry tomatoes and set them aside. When the sauce has simmered and thickened slightly, add the shrimp, scallops, and other seafood. Arrange them carefully so that they are evenly distributed in the sauce. Place the prawns on top, facing the shells downward to recreate a lid, enhancing both the presentation and the flavor. Increase the heat slightly and add the mussels and clams still in their shells. If the sauce becomes too thick, add a little of the pasta cooking water to loosen it.
Once the seafood is added, sprinkle in the halved cherry tomatoes. Let the sauce simmer for a few minutes, then remove the shells and prawns from the pan, leaving the seafood-infused sauce behind. This will concentrate the flavors and prepare the sauce for the pasta.
Once the pasta is cooked to your liking, drain it well and add it to the skillet with the sauce. Toss the pasta gently in the sauce, ensuring it is well-coated. Then, using a slotted spoon, transfer the pasta to a serving dish, ensuring that the seafood is beautifully arranged on top.
For the finishing touch, chop a handful of basil and parsley, then sprinkle it over the dish along with a final drizzle of olive oil. Serve immediately, garnished with the remaining seafood shells and enjoy this Pasta alla Marinara, a truly comforting and flavorful Italian classic.
Tips for Perfecting Pasta alla Marinara:
- Freshness is key: The quality of your seafood will make all the difference in the final dish. Fresh mussels, clams, and shrimp are essential for achieving a rich, savory marinara sauce.
- Use the pasta water: Don’t forget to reserve some of the water in which you cook the pasta. It’s rich in starch and will help bind the sauce to the pasta, creating a silky texture.
- Don’t overcook the seafood: Seafood cooks quickly, so be sure to add it towards the end of the sauce preparation to keep it tender and flavorful.
- Garnish with love: Fresh herbs like basil and parsley add a vibrant pop of color and flavor to the dish. Always finish with a drizzle of high-quality olive oil for extra richness.
