Pasta Davinci Recipe

Bring a large pot of salted water to a rolling boil (about 4 quarts water, 1 tbsp salt). Add the cappellini and cook until just al dente (typically 3–4 minutes; follow package but subtract 1 minute). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Pat shrimp and scallops dry with paper towels. Season shrimp and scallops on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Check mussels for any that are open and do not close when tapped; discard those. Rinse mussels under cold water and remove any beards. Keep chilled until ready to cook.

In a large wide sauté pan or shallow skillet (12-inch recommended), heat 1 tbs olive oil and 1 tbs butter over medium-high heat until butter foams.

Add the scallops in a single layer without crowding. Sear undisturbed for 1.5–2 minutes until golden on the bottom, flip and sear the other side 1 minute. Remove scallops to a plate and tent with foil.

Add the remaining 1 tbs olive oil to the pan. Add the shrimp in a single layer and cook 1–1.5 minutes per side until just opaque. Remove shrimp to the plate with scallops and tent.

Reduce heat to medium. Add the minced shallots to the pan and cook 1–2 minutes until softened but not browned. Add minced garlic and crushed red pepper, cook 30 seconds until fragrant.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat to medium-high and simmer 2–3 minutes to reduce slightly and cook off alcohol.

Add the cleaned mussels to the pan and pour the palomino sauce over them. Cover the pan and steam for 3–4 minutes until mussels open. Discard any mussels that remain closed.

Remove the lid and stir gently. Return the seared scallops and shrimp to the pan along with any accumulated juices on the plate. Add lemon juice and 1/2 cup reserved pasta water to loosen the sauce. Simmer 1–2 minutes until all seafood is heated through and sauce is slightly thickened.

Add the drained cappellini to the skillet, using tongs to gently toss and coat the pasta in the palomino sauce and shellfish juices. If the sauce seems too thick, add additional reserved pasta water by tablespoons until desired consistency is reached.

Off the heat, stir in 1 tbs unsalted butter (from the remaining butter), chopped parsley, basil, lemon zest, and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt and pepper as needed.

Divide among warm plates or bowls, ensuring an even distribution of shrimp, scallops, mussels, and sauce. Garnish with additional chopped parsley and a light drizzle of olive oil if desired.