by - 1:30 AM

Just about every region that is touching the sea in Italy (fifteen out of twenty
regions!) has a version of a seafood sauce to dress a quick plate of pasta. This
recipe is from Calabria, which has quite a bit of coast for fishing, and is where the
best spicy pasta in Italy can be found. I visited Calabria during my travels for Lidia
Cooks from the Heart of Italy, and was so happy to bring this dish back with me as a
1 teaspoon kosher salt, plus more for the pasta pot
8 ounces medium calamari, cleaned
8 ounces dry sea scallops
1 pound large shrimp
¼ cup extra-virgin olive oil, plus 2 tablespoons for finishing the pasta
6 plump cloves garlic, peeled and sliced
4 cups cherry tomatoes, halved; or 2 cups canned Italian plum tomatoes (preferably San
Marzano), crushed by hand or with a food mill
¼ teaspoon hot red pepper flakes, or to taste
1 pound spaghetti
¼ cup chopped fresh basil leaves
1 tablespoon chopped fresh Italian parsley
Fill a large pot with salted water (at least 6 quarts water, with 1 tablespoon salt), and
heat to a boil.
To prepare the seafood: Cut the calamari bodies, including the tentacles, into ½-inch
segments. Pull off the side muscle, or “foot,” from the scallops, if present, and discard.
Remove the shells, tails, and digestive veins from the shrimp; rinse and pat dry.
Heat the olive oil in a skillet set over medium-high heat. Scatter in the sliced garlic,
and cook, stirring occasionally, until it begins to sizzle and color, about 1 to 2 minutes.
Dump in the cherry tomatoes, sprinkle on the teaspoon salt and the hot red pepper
flakes, and cook for about 5 minutes, stirring and tossing the tomatoes, until they are
softened and sizzling in their juices but still intact. Now start cooking the pasta first and
the seafood right after, so they are ready at the same time.
Drop the spaghetti into the boiling water, stir, and return the water to a boil. As it
cooks, scatter the calamari rings and cut tentacles in the pan with the tomatoes, and get
them sizzling over medium-high heat. Let the pieces cook for a minute or two, then toss
in the scallops, and spread them out to heat and start sizzling quickly. After they’ve
cooked for a couple of minutes, toss in the shrimp, ladle in a cup of boiling pasta water,
stir the seafood and sauce together, bring to a steady simmer, and cook just until the
shrimp turn pink and begin to curl, about 3 minutes.
As soon as the spaghetti is barely al dente, lift it from the pot, drain briefly, and drop
into the skillet. Toss the pasta and the simmering sauce together for a minute or two,
until the spaghetti is nicely coated with sauce and perfectly al dente, and the seafood is
distributed throughout the pasta. Turn off the heat, sprinkle on the basil and parsley,
and drizzle on another 2 tablespoons olive oil. Toss well, heap the spaghetti into warm
bowls, giving each portion plenty of seafood, and serve immediately.

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