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Restaurants›Habitat Social Modern Kitchen›Seafood Pasta Recipe

Seafood Pasta Recipe

Name: Habitat Social Modern Kitchens SEAFOOD PASTA Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb fresh tagliatelle or fettuccine; 2 tbs extra-virgin olive oil; 0.25 cups fresh parsley, chopped; 4 to taste lemon wedges (for serving); 12 pieces shrimp, peeled and deveined (medium, tails removed); 8 oz squid (calamari) rings and tentacles, cleaned; 1 lb mussels, scrubbed and debearded; 8 oz bay scallops; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 tbs extra-virgin olive oil; 1 large shallot, finely minced; 3 cloves garlic cloves, minced; 0.25 tsp crushed red pepper flakes; 0.5 cups dry white wine; 2 tbs tomato paste; 1 cups heavy cream; 0.5 cups fish or seafood stock (or low-sodium chicken stock); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.25 cups grated Parmesan or Pecorino Romano (optional)

Inspired by Habitat Social Modern Kitchen

Time40m

Serves4

Fresh pasta, shrimp, squid, mussels, bay scallops, rosé sauce.

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Ingredients

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Pasta & finishing

1 lb fresh tagliatelle or fettuccine

2 tbs extra-virgin olive oil

1/4 cups Fresh parsley, chopped

4 to taste lemon wedges (for serving)

Seafood

12 pieces shrimp, peeled and deveined (medium, tails removed)

8 oz squid (calamari) rings and tentacles, cleaned

1 lb mussels, scrubbed and debearded

8 oz bay scallops

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Rosé sauce

2 tbs Unsalted butter

1 tbs extra-virgin olive oil

1 large shallot, finely minced

3 cloves Garlic cloves, minced

1/4 tsp Crushed red pepper flakes

1/2 cups dry white wine

2 tbs tomato paste

1 cups Heavy cream

1/2 cups fish or seafood stock (or low-sodium chicken stock)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/4 cups grated Parmesan or Pecorino Romano (optional)

Method

Pasta & finishing

Cook pasta

Bring a large pot of salted water to a rolling boil (about 1 tablespoon kosher salt per 4–5 liters). Add the fresh pasta and cook 2–3 minutes until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Finish and serve

When sauce and seafood are combined, add the drained pasta to the pan and toss over medium-low heat. Add reserved pasta water a few tablespoons at a time to loosen the sauce until it coats the pasta evenly. Stir in 2 tablespoons extra-virgin olive oil and chopped parsley. Taste and adjust seasoning with salt and pepper. Divide among plates and serve with lemon wedges.

Seafood

Prepare seafood

Pat shrimp, scallops and squid dry with paper towels. Season lightly with 1 tsp salt and 1/2 tsp black pepper. Inspect mussels and discard any that are open and do not close when tapped.

Cook mussels

In a large wide sauté pan with a tight-fitting lid, heat 1 tablespoon olive oil over medium-high heat. Add half of the minced shallot and 1 minced garlic clove, sauté 30 seconds until fragrant. Pour in 1/4 cup of the white wine and bring to a simmer. Add mussels, cover, and steam 4–6 minutes until mussels open. Remove mussels with tongs to a bowl, discarding any unopened ones. Reserve the cooking liquid by straining it into a small bowl and set aside to add to the sauce.

Cook shrimp, squid and scallops

Wipe the pan dry, add 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. When shimmering, add shrimp in a single layer and sear 45–60 seconds per side until pink but not overcooked; transfer to a plate. In the same pan, add squid and sear quickly 30–60 seconds until opaque; transfer to plate. Add bay scallops and sear 1–2 minutes until just cooked through; transfer to plate. Set all seafood aside and keep warm. Reserve any juices in the pan to incorporate into the sauce.

Rosé sauce

Build sauce base

In the same large sauté pan used for seafood, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the remaining minced shallot and 2 minced garlic cloves; sauté 1–2 minutes until translucent and fragrant but not browned. Add 1/4 teaspoon crushed red pepper flakes and cook 15 seconds.

Deglaze and combine

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Pour in the remaining 1/4 cup white wine and the reserved mussel steaming liquid and pan juices (if any), scraping up browned bits. Reduce until reduced by about half, about 2–3 minutes.

Finish rosé

Stir in 1/2 cup seafood or chicken stock and bring to a gentle simmer. Reduce heat to low and stir in 1 cup heavy cream, mixing until smooth and the sauce begins to thicken, 3–5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If using, stir in 1/4 cup grated Parmesan until melted and smooth. Taste and adjust seasoning.

Combine sauce and seafood

Return cooked mussels (in shells), shrimp, squid and scallops to the pan with the rosé sauce. Toss gently to coat and warm through over low heat for 1–2 minutes—do not overcook seafood. If sauce is too thick, loosen with reserved pasta water, 1–2 tablespoons at a time, until desired consistency is reached.