Grandpa Vincent's Seafood Pasta Recipe

Prepare seafood

If shrimp are frozen, thaw and pat dry. Ensure octopus is pre-cooked (if raw, simmer until tender before starting). Slice octopus into bite-sized pieces. Pat calamari rings dry. Lightly season all seafood with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Sear shrimp and calamari

Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. When shimmering, add shrimp in a single layer and cook 1 minute per side until pink and just opaque. Transfer to a plate. Add another 1 tablespoon oil if needed and quickly sear calamari rings 1–2 minutes until they become opaque and just firm; remove and set aside with shrimp. Do not overcook.

Warm octopus

In the same pan, add a small splash of olive oil and briefly warm the pre-cooked octopus pieces 1–2 minutes to pick up pan fond. Remove and set aside with other seafood.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz pasta and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

In the same large sauté pan (wipe out if there is burnt residue but keep any browned bits), add remaining 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add sliced garlic and minced shallot and sweat gently 2–3 minutes until fragrant and translucent but not browned.

Add chopped anchovies (if using) and red pepper flakes; stir 30 seconds until anchovies dissolve into the oil.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Pour in 1 cup dry white wine to deglaze the pan, scraping browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add halved cherry tomatoes and 1 cup seafood stock. Stir and simmer 2–3 minutes to combine and warm through.

Return the seared shrimp, calamari and warmed octopus to the sauce. Toss to combine and heat through about 1–2 minutes.

Add the cooked pasta to the pan along with 1/2 to 1 cup reserved pasta water (start with 1/2 cup). Toss vigorously for 1–2 minutes to allow the pasta to absorb sauce and for sauce to emulsify; add more pasta water if needed to reach a glossy, saucy consistency.

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon capers (if using), and most of the chopped parsley (reserve a little for garnish). Add 1 tablespoon grated Pecorino or Parmesan, 1 teaspoon kosher salt (adjust to taste), and 1/2–1 teaspoon freshly ground black pepper. Taste and adjust seasoning and lemon as needed.

Finish with remaining 1 tablespoon butter off the heat, swirling it in for shine. Transfer to warmed plates and sprinkle remaining parsley and a bit more cheese on top. Serve immediately with lemon wedges on the side.