Pasta Con Frutti Di Mare E Pesce Recipe

Bring 4 liters of water to a vigorous boil in a large pot. Add 2 tablespoons kosher salt. Add rigatoni and cook until just shy of al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Pat shrimp and salmon cubes dry with paper towels. Season lightly with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Heat 2 tablespoons olive oil in a large wide skillet over medium-high heat. When oil shimmers, add salmon cubes in a single layer and sear without moving for 1 minute, then gently turn and cook another 30–60 seconds until just opaque (salmon will finish cooking in the sauce). Transfer salmon to a plate and set aside.

In the same skillet, add the shrimp and sauté 1–2 minutes per side until pink and curled. Remove shrimp and set aside with salmon.

Wipe the skillet if excess bits burn; return to medium heat and add 2 tablespoons butter and 1 tablespoon olive oil. Add the finely chopped shallot and sauté 2–3 minutes until soft and translucent.

Add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the asparagus pieces and sauté 2–3 minutes until bright green and just tender.

Stir in the halved cherry tomatoes and cook 1–2 minutes until they begin to soften and release juices.

Push vegetables to one side of the skillet. Add 3 tablespoons vodka to the cleared space, increase heat to medium-high and let it simmer 1–2 minutes to reduce slightly and burn off most alcohol. (If you prefer not to use vodka, skip this step and deglaze with 2 tablespoons stock.)

Pour in 1 cup tomato passata and 1 cup fish or vegetable stock. Stir to combine with vegetables and bring to a gentle simmer. Cook 4–5 minutes to concentrate flavors.

Reduce heat to low. Whisk in 3 tablespoons heavy cream and 2 tablespoons pesto until the sauce is smooth and slightly thickened. If the sauce seems too thick, add up to 1/2 cup reserved pasta water or stock to reach desired consistency.

Season the sauce with 1 teaspoon crushed red pepper flakes (optional) and adjust salt and pepper to taste.

Return the seared salmon and cooked shrimp to the skillet, gently nestling them into the sauce. Simmer very gently 2–3 minutes until salmon and shrimp are cooked through and warmed; avoid vigorous simmer to keep the seafood tender.

Add the drained rigatoni to the skillet with the sauce and seafood. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to help the sauce cling to the pasta.

Stir in 1 tablespoon grated Parmesan (or Pecorino) and 2 tablespoons chopped flat-leaf parsley. Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice (from the lemon) if desired.

Plate the pasta, drizzle lightly with 1 teaspoon olive oil, sprinkle torn basil leaves and additional grated cheese if desired. Serve immediately.