Seaside Bucatini Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz bucatini and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Roast

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved Roma tomatoes (8 oz) and drained long-stem artichoke hearts (6 oz) with 1 tablespoon olive oil, a pinch of salt and pepper. Spread in a single layer and roast 12–15 minutes, until tomatoes are blistered and starting to collapse and artichokes have some golden edges. Remove from oven and set aside.

Pat shrimp (10 oz) and scallops (8 oz) dry with paper towels. Toss with 1 tsp sea salt, 1/2 tsp freshly ground black pepper and 1 tablespoon lemon juice.

In a large skillet over medium-high heat, add 1 tablespoon extra-virgin olive oil. When shimmering, add scallops spaced apart. Sear 1.5–2 minutes per side until golden and opaque in center; transfer to a plate and keep warm.

Add the remaining 1 tablespoon olive oil to the same skillet. Add shrimp and sauté 1–2 minutes per side until pink and just cooked through. Transfer with scallops to the warm plate. Do not overcook.

Wipe skillet clean if needed and reduce heat to medium. Add 1 tablespoon butter and 1 tablespoon olive oil. Add minced garlic (2 cloves) and sauté 30–45 seconds until fragrant (do not brown).

Optional: Deglaze pan with 2 tablespoons white wine or dry vermouth, scraping any browned bits; allow to reduce by half (about 1–2 minutes).

Stir in 3/4 cup prepared basil pesto and 1 teaspoon lemon zest. Add roasted tomatoes and artichokes, stirring to combine.

Add baby spinach (4 cups) in batches, stirring until wilted. If the sauce seems thick, add reserved pasta water 1/4 cup at a time to loosen to desired consistency.

Add drained bucatini to the skillet with the pesto-vegetable mixture. Toss gently over low heat to combine, adding more reserved pasta water as needed so the sauce coats the pasta evenly (about 1/4–1/2 cup total).

Gently fold cooked shrimp and scallops into the pasta and heat just until warmed through (30–60 seconds). Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes (1/4 tsp) if desired.

Remove from heat. Stir in chopped fresh parsley (2 tbsp) if using and a drizzle of extra-virgin olive oil (about 1 teaspoon) for shine.

Divide among 4 plates, top each portion with shaved Parmigiano-Reggiano (about 2 tablespoons per serving) and an extra squeeze of lemon if desired.