Paccheri Di Gragnano Ai Tesori Del Mare Recipe

Boil water

Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt (water should be properly seasoned to taste).

Cook paccheri

Cook paccheri according to package instructions until al dente (usually 10–12 minutes). Reserve 250 ml of pasta cooking water before draining. Drain the pasta and toss immediately with 1 tablespoon extra-virgin olive oil to prevent sticking; set aside.

Prepare mussels

Place cleaned mussels in a covered pot with 40 ml of the white wine and 1 tablespoon water. Steam over high heat for 3–4 minutes until they open. Remove mussels as they open, reserve their cooking liquid through a fine sieve, discard any that remain closed, and set mussels aside (leave shells on or remove half the shells as preferred).

Season shrimp and scallops

Pat shrimp and scallops dry with paper towels and season lightly with a pinch of salt and pepper.

Sauté aromatics

In a wide sauté pan large enough to hold the paccheri, heat 3 tablespoons extra-virgin olive oil and 20 g butter over medium heat. Add the sliced garlic and chopped shallot. Sauté gently until softened and fragrant but not browned, about 2–3 minutes. If using anchovies, add them now and mash with the back of a spoon until dissolved.

Add tomatoes and seasonings

Add halved cherry tomatoes and cook 3–4 minutes until they begin to soften. Stir in the passata, red pepper flakes, capers (if using), lemon zest, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Cook gently 3 minutes to meld flavors.

Deglaze and simmer

Pour in the remaining white wine (about 80 ml) to deglaze the pan, scraping any browned bits. Add the reserved mussel cooking liquid and 200 ml fish stock (or water). Bring to a gentle simmer and reduce for 3–4 minutes until the sauce slightly thickens.

Cook seafood in sauce

Add the calamari rings and scallops to the simmering sauce first; cook 2 minutes. Add the shrimp and steamed mussels and continue to simmer 2–3 more minutes until shrimp turn opaque and calamari are tender. Taste and adjust seasoning with more salt or pepper if needed. Stir in 1 tablespoon lemon juice.

Combine pasta and sauce

Add the drained paccheri to the pan. Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (use about 50–150 ml depending on desired sauciness). Cook together 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor.

Finish

Remove from heat and stir in 2 tablespoons chopped parsley and 1 tablespoon extra-virgin olive oil (for gloss). Taste and adjust acidity or seasoning with more lemon juice, salt or pepper as desired.

Divide paccheri among warm plates. Arrange seafood so mussels and shrimp are visible for presentation. Drizzle with the optional finishing olive oil, scatter remaining parsley and fresh basil leaves, and serve with lemon wedges on the side.

Serve immediately while hot. Recommend pairing with a chilled dry white wine such as Vermentino or Falanghina.