Strozzapreti with Seafood (Strozzapreti ai Frutti di Mare)
Strozzapreti with seafood is a delicious, flavorful Italian dish that brings together the richness of fresh seafood and the heartiness of homemade pasta. This dish is perfect for a special family dinner or a gathering with friends. The homemade strozzapreti, a type of pasta that is twisted by hand, is paired with a mix of shellfish and prawns, all enveloped in a delicate, aromatic sauce. A dish that is both elegant and comforting, it is sure to impress anyone who loves the flavors of the sea. Letโs dive into this recipe!
Ingredients
For the pasta:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 400g |
| Water | 200g |
| Salt | 10g |
For the seafood sauce:
| Ingredient | Quantity |
|---|---|
| Mussels (Cozze) | 1kg |
| Clams (Vongole) | 500g |
| Prawns (Gamberoni) | 8 |
| White wine (Vino bianco) | 50g |
| Garlic (Aglio) | 1 clove |
| Dried chili pepper (Peperoncino secco) | 1 |
| Extra virgin olive oil (Olio extravergine d’oliva) | To taste |
| Cherry tomatoes (Pomodorini datterini) | 300g |
| Black olives (Olive nere) | 40g |
| Fresh parsley (Prezzemolo) | To taste |
Instructions
-
Preparing the shellfish:
- Start by cleaning the shellfish. Place the mussels and clams on a cutting board, one at a time, and gently tap them to check that they are intact and not full of sand. If you find any broken ones, discard them.
- Submerge them in a bowl of cold water to help purge any remaining sand. Leave them to soak while you prepare the rest of the ingredients.
-
Making the pasta:
- For the strozzapreti, begin by preparing the fresh pasta. In a large mixing bowl, combine the flour and salt. Gradually add water, mixing it in until you achieve a soft, homogeneous dough.
- Transfer the dough to a clean work surface and knead it for about 10 minutes, until smooth. Once itโs ready, wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
-
Cleaning the prawns:
- While the pasta rests, clean the prawns. Using a small knife, remove the legs and the shell, leaving the body intact. Then, carefully slit the back of the prawns to remove the vein.
- Set them aside, ready to be added to the sauce later.
-
Cooking the shellfish:
- In a large frying pan, heat a drizzle of olive oil and the garlic clove, leaving the skin on for flavor. Once the garlic starts to release its aroma, add the mussels and clams.
- Pour in the white wine and cover the pan. Allow the shellfish to steam for about 5 minutes, shaking the pan occasionally to help them open. Once opened, remove them from the pan and set aside, reserving the cooking liquid.
-
Making the sauce:
- In a separate saucepan, heat a little olive oil and add the cherry tomatoes, whole, along with the crumbled dried chili pepper. Add a tablespoon of water, cover, and cook on low heat for about 15 minutes. Stir occasionally until the tomatoes soften and begin to break down.
- Once the tomatoes have softened, add the prawns to the pan. Raise the heat and cook until they turn a light pink, then pour in the remaining white wine. Let the alcohol cook off and the wine reduce slightly.
- Once the prawns are cooked, add the shelled mussels and clams, along with about 200g of the reserved cooking liquid. Add the black olives and stir everything together, letting it simmer for about 20 minutes. If needed, add more shellfish broth to keep the sauce moist, allowing it to reduce into a flavorful, slightly thickened sauce.
-
Rolling out the pasta:
- While the sauce is simmering, take the rested dough and divide it in half. Roll out the first half on a lightly floured surface, aiming for a thickness of about 1mm.
- Using a pastry cutter or a knife, cut the dough into strips approximately 2.5 cm wide. Twist each strip slightly by hand to form the characteristic shape of strozzapreti.
-
Cooking the strozzapreti:
- Bring a large pot of salted water to a boil. Drop the strozzapreti into the boiling water and cook for about 2-3 minutes, or until the pasta is al dente.
- Once cooked, use a slotted spoon to transfer the pasta directly into the seafood sauce, saving some of the cooking water to help loosen the sauce if needed.
-
Combining everything:
- Add another splash of the reserved cooking liquid from the shellfish, then toss the pasta in the sauce, making sure itโs well coated. Let it cook for a few more minutes, allowing the flavors to meld together.
- Remove from the heat and drizzle with a little more olive oil for richness. Sprinkle with fresh chopped parsley for a burst of color and freshness.
-
Serving:
- Serve the strozzapreti with seafood hot, straight from the pan, garnished with a final drizzle of olive oil and a sprinkle of fresh parsley.
- For an extra touch, you can serve it with crusty bread to soak up the delicious sauce.
Tips and Variations:
- If you canโt find fresh shellfish, you can use frozen mussels and clams. Just make sure to thaw them properly before cooking.
- You can also add other seafood like squid or scallops if you prefer.
- If you like a spicier kick, feel free to add more dried chili to the sauce.
This Strozzapreti with Seafood is an indulgent and impressive dish, perfect for any occasion. Whether you’re enjoying it on a casual weekday night or serving it at a festive gathering, the combination of freshly made pasta and succulent seafood is sure to be a hit.
