Paccheri Do’marenare Recipe
Make Paccheri Do’marenare Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Seafood Sauce
Finishing
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a vigorous boil. Add the coarse salt. Add the paccheri and cook uncovered until al dente according to package instructions, usually 10–12 minutes. Reserve 1.5 cups (about 360 ml) of pasta cooking water before draining. Drain the paccheri and set aside, tossing briefly with a drizzle of olive oil to prevent sticking.
Seafood Sauce
- 2
Prepare mussels
Place mussels in a bowl with a splash of water, cover and let sit for 10 minutes to purge sand. Discard any open mussels that do not close when tapped. Scrub shells and debeard if needed.
- 3
Sauté aromatics
In a large, heavy sauté pan or shallow Dutch oven over medium heat, warm 4 tbs olive oil. Add the sliced garlic, chopped anchovies, chopped shallot and red pepper flakes. Cook, stirring, until softened and aromatic and anchovies have melted into the oil, about 2–3 minutes. Take care not to brown the garlic.
- 4
Deglaze
Pour in the white wine and increase heat to medium-high. Scrape any browned bits from the bottom and cook until the wine has reduced by about half, 2–3 minutes.
- 5
Add tomatoes and stock
Stir in the crushed tomatoes and tomato paste, then add the fish stock. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly and concentrate flavors. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting later.
- 6
Cook squid and shrimp
Add the squid rings to the simmering sauce and cook 2 minutes. Add the shrimp and cook until they just turn pink and opaque, about 2–3 minutes more. Remove the squid and shrimp with a slotted spoon and set aside to avoid overcooking; leave any juices in the sauce.
- 7
Steam mussels and clams
Increase heat to medium-high. Add the mussels (and clams, if using) to the simmering sauce, cover the pan with a lid and steam until the shells open, about 4–6 minutes. Shake the pan once or twice during cooking. Discard any mussels or clams that remain closed. Stir the opened shellfish into the sauce.
- 8
Return seafood
Return the cooked squid and shrimp to the pan, stirring gently to combine and warming through for 1 minute. Stir in half of the chopped parsley, lemon zest and lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.
Assembly & Finish
- 9
Combine pasta and sauce
Add the drained paccheri to the seafood sauce. Toss gently, adding reserved pasta cooking water a little at a time (start with 1/2 cup / 120 ml) to loosen the sauce and help it coat the pasta. Continue adding up to 1 cup (240 ml) of the reserved water as needed until the sauce clings to the paccheri and you reach desired consistency. Cook together for 1–2 minutes so pasta absorbs some sauce.
- 10
Plate and garnish
Divide paccheri and seafood among warmed plates or a large serving platter. Sprinkle the remaining chopped parsley over the top, drizzle with 1 tsp extra-virgin olive oil, add the toasted breadcrumbs if using for texture, and finish with an extra pinch of black pepper. Serve immediately with lemon wedges on the side.