Shell Pasta with Shellfish and Tomatoes
- Makes4-6 servings
- Cook Time40 minutes
- 1
Known as ditaloni alla marinari al cucchiaio at chef Corrado Biló’s restaurant Trattoria la Moretta in the Italian coastal city of Ancona, the dish translates quite simply as “seafood ditaloni with a spoon.” Biló told us his inspiration was a pasta dish loaded with seafood, yet easily eaten with a spoon. Ditaloni, a smallish ridged tube pasta, is not easy to find in the U.S., so for our adaptation, we chose medium shells—a seemingly appropriate shape for a seafood dish—or mezzi rigatoni. For a variety of flavor and texture, we use a trio of shellfish: calamari (shrimp is a fine alternative), scallops and mussels (or clams). It’s worth seeking out dry sea scallops—that is, ones that have not been treated with sodium tripolyphosphate (STPP), a preservative that causes them to retain water. Dry scallops have a pinkish hue and a clean, sweet flavor.
Don’t forget to cover the Dutch oven after adding the mussels. The lid traps heat in the pot for faster and more even cooking.
Step 1
Add the tomatoes with juices to a blender; process until smooth, 15 to 30 seconds. Set the tomatoes aside. In a Dutch oven, bring 2 quarts water to a boil. Add the pasta and 1½ teaspoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve ¾ cup of the cooking water, then drain. Set the pasta and cooking water aside.
Step 2
In the same pot over medium, combine the oil, onion, garlic, pepper flakes, half the parsley and ½ teaspoon salt. Cover and cook, stirring, until the onion has softened, 8 to 10 minutes. Add the wine and cook, uncovered and stirring, until reduced by half, 3 to 4 minutes. Add the tomatoes, the reserved pasta water and ½ teaspoon each salt and black pepper. Bring to a simmer and cook, uncovered and stirring, until a wooden spoon drawn through leaves a trail, 8 to 10 minutes.
Step 3
Stir in the mussels, cover and cook until most have opened, 2 to 3 minutes; stir once about halfway through. Using a slotted spoon, transfer the mussels to a medium bowl, discarding any that have not opened. Stir the calamari and scallops into the sauce. Cook, uncovered and stirring, until the calamari begins to turn opaque, about 2 minutes.
Step 4
Add the pasta and cook, stirring occasionally, until the scallops and calamari are opaque throughout and the pasta is al dente, 2 to 3 minutes. Stir in the mussels and accumulated juices. Off heat, taste and season with salt and black pepper, then stir in the remaining parsley. Serve drizzled with additional oil.
