Massa Com Frutos Do Mar Recipe

Cook the pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add the pasta and cook until al dente according to package directions (usually 9–11 minutes). Reserve 120 ml of pasta cooking water, then drain the pasta in a colander. Immediately toss the drained pasta with 1 tablespoon olive oil to prevent sticking and set aside to cool slightly.

Spread the cooked pasta on a large tray or bowl to cool faster to room temperature if making the salad ahead. Do not refrigerate while hot.

Sauté the seafood

Pat shrimp and calamari dry with paper towels. In a large skillet over medium-high heat, warm 2 tablespoons extra-virgin olive oil until shimmering. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add shrimp and calamari in a single layer and season with 1 teaspoon salt and 1 teaspoon black pepper. Sear 1–2 minutes per side for shrimp and 1–2 minutes total for calamari until just opaque and cooked through. Work quickly so seafood stays tender.

Add 60 ml dry white wine to the pan and deglaze, scraping any browned bits for 30–45 seconds. Add cooked mussels or clams and 1 tablespoon fresh lemon juice and warm for 30 seconds just to combine flavors. Remove from heat and let cool. If any large pieces remain, chop seafood into bite-sized pieces to match pasta size.

While pasta and seafood cool, prepare vegetables. Halve cherry tomatoes, finely dice red pepper, and very thinly slice the red onion. Coarsely chop 30 g parsley. If using capers, rinse and drain them. Combine these vegetables and herbs in a large mixing bowl.

To mellow raw onion if desired: soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Make the dressing

In a jar or small bowl, combine 80 ml extra-virgin olive oil, 30 ml fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or sugar), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or seasoning as needed.

Add the cooled pasta and the cooled seafood to the bowl with the vegetables and herbs. Pour the dressing over the salad and toss gently to combine. If the salad seems dry, add up to 60–120 ml reserved pasta cooking water, 1 tablespoon at a time, to loosen and help dressing cling to pasta.

Fold in 1 teaspoon lemon zest and 10 g chopped parsley. Adjust seasoning with additional salt, pepper, or lemon juice to taste. If using capers, fold them in now.

Transfer to a serving platter or bowl, drizzle with 1 tablespoon extra-virgin olive oil, and garnish with extra parsley. Serve at room temperature or chilled. For best flavor, allow the salad to rest 15–30 minutes before serving to let flavors meld.