Linguine with Squid and Shellfish

There is a little restaurant in an alleyway in Trastavere, Rome’s bohemian neighborhood near the Tiber River. My sister and I spent a week here a few years ago during a cold, frigid spell in December. The weather meant that the quintessential Roman markets filled with fresh produce were sparse. No tomatoes, no artichokes, no squash blossoms waiting to be turned into something delicious.

But oh, the pasta. December is just as fine a time for pasta as any other, and I had one of my favorite renditions in Trastavere. The name of the restaurant escapes me now, but the pasta hasn’t. Brimming with seafood and flecked with chilis, I’ve recreated this dish at home. This version calls for pickled hot cherry peppers, but if you can get your hands on some oil packed Calabrian chiles, all the better.

Linguine with squid and shellfish

Ingredients:

1/4 cup olive oil
2 garlic cloves, thinly sliced
1 1/4 cup chopped parsley
1/4 teaspoon crushed red pepper
salt
1/3 cup dry white wine
1/2 pound cleaned small squid, bodies cut into 1/4-inch rings
1 pound linguine pasta
2 pounds clams, scrubbed
2 pounds mussels, scrubbed
1/2 pound bay scallops
4 pickled hot cherry peppers, thinly sliced
1 tablespoon lemon juice

1. In a larger saucepan, heat the olive oil. Add the garlic and cook over low heat, stirring, until it just starts to brown, 2 minutes. Add 1 cup of the parsley, the crushed red pepper and a pinch of salt and cook until fragrant. Add the wine and bring to a boil. Stir in the squid, cover and braise over low heat, stirring, until tender, 30 minutes.

2. In a large saucepan of salted boiling water, cook the pasta until al dente; drain.

3. While the pasta cooks, add the clams, mussels and scallops to the squid. Cover and cook over high heat until the clams and mussels just start to open, 3 minutes. Uncover and cook until the clams and mussels open fully and the broth is slightly reduced, 4 minutes. Add the pasta, pickled peppers, lemon juice and the remaining 1/4 cup of parsley and cook over moderate heat, tossing, until the pasta is hot and coated in a light sauce, 3 minutes. Transfer the pasta to shallow bowls and serve warm.

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