Paccheri Allo Scoglio Recipe
Fresh mussels, whole little neck clams and crab meat sauteed with garlic in a fresh plum tomato sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Seafood
In a large pot, bring salted water to a boil. Add the mussels and clams, cover, and steam for about 5-7 minutes, or until they open. Discard any that do not open. Remove from heat and set aside.
- 2
Cook the Pasta
In the same pot of boiling water, cook the paccheri pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 3
Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced plum tomatoes and cook for another 5 minutes, allowing the sauce to reduce slightly.
- 4
Combine Ingredients
Add the cooked mussels, clams, and crab meat to the skillet with the tomato sauce. Stir to combine and cook for an additional 2-3 minutes. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
- 5
- 6
Serve
Serve the Paccheri allo Scoglio hot, garnished with additional parsley if desired.
