Marechiaro Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add coarse salt (about 1 tablespoon). Add the spaghetti and cook 1–2 minutes less than package directions for al dente (usually 8–9 minutes depending on pasta). Reserve 1 cup of pasta cooking water before draining and set aside. Do not rinse the pasta.

Prepare and check seafood

While the pasta water heats, pat shrimp and calamari dry with paper towels. Discard any mussels or clams that are open and do not close when tapped. Keep seafood cold until ready to cook.

Cook shellfish

Heat a large, deep skillet or sauté pan over medium-high heat and add 1 tablespoon olive oil. Add the clams and mussels, pour in 1/2 cup of the white wine, cover, and steam 4–5 minutes until shells open. Remove opened shellfish to a bowl; discard any that remain closed. Keep the cooking liquid in the pan — it contains flavor.

Sauté aromatics

In the same large skillet (use medium heat), add the remaining 2 tablespoons olive oil and 1 tablespoon butter. Add the sliced garlic and minced shallot and cook gently 1–2 minutes until fragrant and translucent but not browned. Add the crushed red pepper and stir for 20 seconds.

Deglaze and build sauce

Add the remaining 1/2 cup white wine to deglaze the pan, scraping any browned bits. Stir in tomato paste and cook 1 minute to remove rawness. Add the halved cherry tomatoes and the reserved shellfish cooking liquid. Simmer gently 3–4 minutes until tomatoes begin to soften and sauce slightly reduces.

Finish seafood in sauce

Add the shrimp and calamari to the sauce and simmer 2–3 minutes until shrimp are opaque and calamari is tender. Return the cooked clams and mussels to the pan, toss gently to combine and warm through for 1 minute. Season with sea salt and freshly ground black pepper, tasting and adjusting.

Toss pasta with sauce

Add the drained pasta to the skillet with the sauce. Add up to 1/2 to 1 cup of reserved pasta cooking water as needed to loosen and create a silky emulsion; toss vigorously with tongs or two forks for 1–2 minutes so pasta absorbs flavors and sauce coats evenly. If sauce seems dry, add additional splashes of pasta water.

Finish flavors

Turn off the heat and stir in chopped parsley, basil (if using), lemon juice, and the finishing 1 teaspoon olive oil. Toss to combine. Taste and adjust seasoning with salt, pepper, or a bit more lemon if desired.

Serve

Transfer pasta to warm bowls, spooning seafood and sauce over the top. Sprinkle lightly with grated Pecorino or Parmesan if desired and an additional pinch of chopped parsley. Serve immediately with lemon wedges on the side.