Chitarra Nero Frutti Di Mare Recipe
Squid ink chitarra pasta topped with calamari, shrimp, scallops, San Marzano tomato sauce, fennel pollen, and herb breadcrumbs
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
Sauce
Breadcrumbs
Method
Pasta Preparation
Cook the Pasta
Bring a large pot of salted water to a boil. Add the squid ink chitarra pasta and cook according to package instructions until al dente. Drain and set aside.
Seafood Cooking
Sauté the Seafood
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then, add the calamari and cook for 2 minutes, followed by the shrimp and scallops. Sauté for another 3-4 minutes until the seafood is just cooked through. Season with salt and black pepper to taste.
Sauce Preparation
Add the Sauce
Pour the crushed San Marzano tomatoes into the skillet with the seafood. Add fennel pollen and stir to combine. Simmer for about 5-7 minutes, allowing the flavors to meld. Adjust seasoning if necessary.
In a small bowl, combine breadcrumbs with chopped parsley, 1 tablespoon of olive oil, and salt to taste. Mix well.
Assembly
Combine Pasta and Sauce
Add the cooked squid ink chitarra pasta to the skillet with the seafood sauce. Toss gently to coat the pasta evenly with the sauce.
Serve
Plate the pasta and top with herb breadcrumbs. Serve immediately and enjoy your Chitarra Nero Frutti di Mare!
