Massa Com Frutos Do Mar Recipe

Cook pasta

Bring a large pot of water to a rolling boil with 2 tablespoons coarse sea salt. Add the pasta and cook until just al dente according to package instructions (usually 9–11 minutes). Reserve 120 ml of the pasta cooking water, then drain the pasta.

Shock pasta in ice water: Immediately transfer drained pasta into a bowl of ice water to stop cooking and firm the texture (about 1 minute). Drain well and transfer to a large mixing bowl. Toss with 1 tablespoon olive oil to prevent sticking.

Prepare and season seafood

Pat shrimp, calamari, and scallops dry with paper towels. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Sauté seafood

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced garlic and cook 20–30 seconds until fragrant but not browned. Add shrimp and scallops first; cook 1–2 minutes per side until they begin to color. Add calamari rings and pour in 60 ml dry white wine. Sauté another 1–2 minutes until calamari is opaque and wine has reduced slightly. Finish with 2 tablespoons lemon juice, toss briefly, then remove from heat and let cool slightly.

If the seafood produces liquid, drain it into the reserved pasta water and discard solids or return a small amount (1–2 tbs) to the seafood for flavor as desired.

In a medium bowl combine halved cherry tomatoes, diced cucumber, diced red bell pepper, finely diced red onion, chopped parsley, and chiffonaded basil. Toss gently to combine.

Season the vegetable mixture lightly with a pinch of salt (about 1/4 tsp) and 1/2 teaspoon lemon juice to brighten flavors.

Make the dressing

In a jar or small bowl whisk together 80 ml extra-virgin olive oil, 45 ml fresh lemon juice, 15 ml red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust acidity or salt as needed.

Combine pasta, seafood, and vegetable-herb mix in the large mixing bowl. Pour the dressing over the salad and toss gently to coat everything evenly. If the salad seems dry, add up to 2–3 tablespoons reserved pasta water, one tablespoon at a time, to loosen.

Fold in capers and lemon zest. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Transfer to a serving platter or bowl. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle grated Parmesan on top if using. Chill in refrigerator for 20–30 minutes to meld flavors or serve immediately at slightly cool room temperature.

Garnish with a few additional parsley leaves or basil ribbons just before serving.