Ingredients
- Salt
- 1 pound bucatini
- 1 cup pancetta, diced
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 6 cloves garlic, sliced thin
- 1 shallot, diced
- 1 tablespoon red pepper flakes
- 16 Manila clams, scrubbed
- 1/2 bottle dry white wine
- 12 to 16 ounces tomato sauce
- 1 sprig thyme, leaves chopped
- 1 pound 16/20 shrimp, peeled and deveined, tail on
- 1/2 pound calamari, cleaned and cut into rings
- 1/2 pound large bay scallops, cleaned, patted dry
- Coarsely ground black pepper
- 2 tablespoons freshly chopped basil leaves
- 3 tablespoons freshly chopped parsley leaves
Directions
Bring a large pot of water to a boil over high heat, and add a handful of salt. Drop the pasta into the boiling water and stir to keep it from clumping together and cook until al dente. Drain and set aside.
Heat a large heavy skillet over medium-low heat, add the pancetta and cook until crispy, about 10 minutes. Remove the pancetta from the pan and drain on a paper towel. Drain fat from pan.
Add 3 tablespoons olive oil to pan over medium heat, add garlic, shallots, red pepper flakes and cook for 1 minute. Then add clams, white wine, tomato sauce and thyme to the pan and cook, covered, for 3 to 5 minutes or until clams have opened. Season the shrimp, calamari, and the scallops with salt and pepper and raise the heat to medium-high. Add the seafood and cook until the shrimp just starts to turn pink and the squid and scallops become opaque, 2 to 3 minutes.
Add the pasta into the pan and toss until coated with the sauce. Transfer the pasta and shell fish to a large serving platter and garnish with the basil, parsley, pancetta, and coarsely ground black pepper. Drizzle with extra-virgin olive oil and serve immediately.
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By R&E's Mommy
on April 01, 2011
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Love Love Love this recipe!!! It will be in my rotation from here on out.
I made it for a Christmas dinner and added more seafood like mussels and it made it even more beautiful to look at and eat.
I had never cooked calamari before, but it was super easy and really tasty.
My mouth is watering thinking about it!!
By Lasteve1
New York, NY
on March 29, 2011
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This is a great recipe! It reminded me of Ciopinno, but with pasta which gave it a new twist. I did change a few things though, I prefer it with shell pasta because it holds the sauce, which is really soupy. I usually prefer thicker pasta sauces, but with the shells holding the sauce, and with the seafood and spices this really works. My boyfriend doesn't like shrimp so we substituted a little on the types of seafood, instead we cut down the amount of clams and added mussels as well. In addition, we left the calamari and mini scallops. He really enjoyed the spice, and although it was a little bit spicy for me, it was still very delicious.
By thenIsaid
Indianapolis, IN
on March 08, 2011
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PLEASE don't substitute other pasta for the bucatini. It's the pasta lover's pasta. You owe it to yourself to try it in this recipe. I prefer sea scallops, halved. Thanks, Guy you big sweetie!
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