Pappardelle Alla Marina Grande Recipe
Make Pappardelle Alla Marina Grande Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Seafood and vegetables
Finishing and garnish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 2 tbsp salt. If using dried pappardelle, cook to 1–2 minutes shy of package al dente time; if using fresh, cook 2–3 minutes until just tender. Reserve 1½ cups (360 ml) pasta cooking water, then drain the pasta and set aside briefly.
Seafood and vegetables
- 2
Prepare aromatics
While the water heats, heat 3 tbsp olive oil in a large wide sauté pan or shallow pot over medium heat. Add the sliced garlic and minced shallot and cook, stirring, until softened and fragrant but not browned, about 1–2 minutes. Add chopped anchovies (if using) and red pepper flakes; stir until anchovies melt into the oil, about 1 minute.
- 3
Cook tomatoes and deglaze
Add the halved cherry tomatoes to the pan and cook, crushing a few with the back of a spoon, until they begin to soften and release juices, about 4 minutes. Increase heat to medium-high and pour in the white wine. Let it simmer and reduce by half, about 2–3 minutes.
- 4
Add clam juice and mussels/clams
Pour in the clam juice (or fish stock) and bring to a simmer. Add the cleaned mussels and optional clams, cover the pan, and steam until the shells open, 4–6 minutes. Discard any shellfish that do not open.
- 5
Add shrimp and calamari
Uncover, then add the shrimp and calamari rings, stirring gently. Cook until shrimp are opaque and curled and calamari are just cooked through, about 2–3 minutes. If the pan looks dry or the sauce is too concentrated, add some reserved pasta water, 1/4 cup (60 ml) at a time, to reach a saucy consistency.
Finishing and garnish
- 6
Combine pasta and sauce
Add the drained pappardelle directly to the seafood and sauce in the pan. Toss gently with tongs to coat, adding reserved pasta water as needed to loosen sauce and help it cling to the noodles (about 1/2 to 1 cup/120–240 ml total). Add the remaining 1 tbsp olive oil and the butter; toss to emulsify and gloss the sauce.
- 7
Season and finish
Remove from heat. Stir in chopped parsley, lemon juice, and lemon zest (if using). Taste and adjust seasoning with salt and freshly ground black pepper. If desired, add another drizzle of olive oil.
- 8