Seafood Drunken Bucatini Recipe

Cook bucatini

Bring a large pot of salted water to a rolling boil. Add 12 oz bucatini and cook until al dente according to package (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare seafood

Pat shrimp, calamari, and scallops dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a large heavy skillet or wok over high heat until very hot, add 1 tablespoon neutral oil, and sear scallops 30–45 seconds per side until lightly golden (they will finish cooking later). Remove to a plate. Add another 1 tablespoon neutral oil, quickly stir-fry shrimp for 60–90 seconds until just pink; remove. Add remaining 1 tablespoon oil and quickly toss calamari for 30–45 seconds until opaque; remove. Set seafood aside together.

Make basil pesto

In a small food processor or blender, combine 1.5 cups Thai basil, 0.5 cup sweet basil, 0.25 cup cilantro (if using), 4 garlic cloves, 3 red Thai chilies (seeds removed for less heat if preferred), 1/2 tsp red chili flakes, 2 tbs fish sauce, 1 tbs light soy sauce, 1.5 tbs lime juice, 1 tsp palm or light brown sugar, 1 tbs extra-virgin olive oil, and 3 tbs neutral oil. Pulse until a coarse pesto forms — scrape down sides once. The texture should be saucy but still slightly chunky. Taste and adjust fish sauce (saltiness), lime (acidity), or sugar (balance).

Reserve pesto

Transfer the pesto to a bowl. If it seems very thick, stir in 1–2 tbs reserved pasta water to loosen to a saucy consistency.

Sauté aromatics

Wipe the skillet/wok, return to medium-high heat, and add 1 tbs neutral oil. Add 1 sliced shallot, 2 minced garlic cloves, and 1 sliced bird's eye or serrano chili. Stir-fry for 45–60 seconds until fragrant and translucent but not browned.

Add vegetables

Add 10 halved cherry tomatoes and 1/2 sliced red bell pepper. Stir-fry 1–2 minutes until tomatoes begin to blister and peppers soften slightly. Add sliced green onions and stir for 15 seconds.

Combine pesto, pasta and seafood

Reduce heat to medium. Add the cooked bucatini to the skillet with vegetables and toss to combine. Spoon in the prepared Thai hot basil pesto (all of it). Toss vigorously, adding reserved pasta water 1–2 tbs at a time as needed to coat noodles evenly and loosen the sauce (use up to 1/2 cup reserved water if necessary). Add the seared scallops, shrimp, and calamari back to the pan and gently toss to combine and heat through for 1–2 minutes. If the mixture needs more seasoning, add up to 1 tbs fish sauce or 1/2 tsp kosher salt and a squeeze more lime.

Finish

Remove from heat. Stir in 2 tbs chopped toasted peanuts (if using) and 1/2 tsp toasted sesame oil (optional) for a nutty lift. Taste and adjust acidity or salt: more lime juice or fish sauce as desired. Let rest 1 minute so flavors meld.

Serve

Divide bucatini among 4 plates (servings). Garnish each portion with fresh Thai basil leaves, additional sliced green onion, a lime wedge, and a light sprinkle of chopped peanuts. Serve immediately while hot.