Rockfish Arrabbiata Recipe

Cook pasta

Bring 4 liters (approx. 4 qt) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz fresh squid-ink linguine and cook until al dente, about 3–4 minutes for fresh pasta (follow package if uncertain). Reserve 1 cup of pasta cooking water, then drain pasta and toss with a drizzle (about 1 tsp) of olive oil to prevent sticking. Keep warm.

Clean and season

Rinse clams under cold water and scrub shells; discard any that remain open after tapping. Pat rockfish fillets dry and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Season shrimp with a pinch of salt and pepper. Pat calamari rings dry.

Steam clams briefly

In a large sauté pan with a tight-fitting lid, pour 1/4 cup water and bring to a simmer. Add clams, cover, and steam just until they open (3–5 minutes). Remove clams with tongs to a bowl and reserve their cooking liquid through a fine sieve into the pan. Discard any unopened clams.

Sauté aromatics

In a wide, deep sauté pan or shallow pot over medium heat, warm 4 tbsp extra-virgin olive oil and 1 tbsp unsalted butter until butter melts and foams. Add finely diced onion and cook, stirring, until translucent, about 5–6 minutes. Add 6 minced garlic cloves and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Deglaze and build sauce

Increase heat to medium-high, add 1 cup dry white wine and scrape up any browned bits. Reduce wine by about half (2–3 minutes). Stir in 1 tbsp tomato paste and cook 1 minute. Add entire 28 oz can crushed San Marzano tomatoes, 1 cup stock, and the reserved clam steaming liquid (about 1/4 cup) if any. Bring to a gentle simmer.

Simmer and season

Lower heat to maintain a gentle simmer and cook uncovered 12–15 minutes to meld flavors and slightly thicken. Add 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp granulated sugar if tomatoes are very acidic, and half (1/2 cup) of the torn fresh basil. Taste and adjust seasoning.

Finish sauce with seafood

Add calamari rings and cook 1 minute. Add shrimp and simmer 2 minutes until shrimp begin to turn pink but are not fully cooked. Gently nestle the rockfish fillets into the sauce, spooning sauce over the top. Cover and poach rockfish and finish cooking shrimp and calamari over low simmer for 4–6 minutes, until rockfish reaches an internal temperature of 135–140°F and flakes easily, shrimp are opaque, and calamari is tender. During the last 2 minutes, return the opened clams (in shells) to the pan to warm through.

Add finishing herbs

Off the heat, stir in remaining torn basil leaves and 2 tbsp chopped flat-leaf parsley. Add lemon zest and 1 tbsp fresh lemon juice to brighten. If sauce seems too thick, add reserved pasta water 1–2 tbsp at a time to loosen to desired consistency. Adjust salt and pepper to taste.

Divide the cooked squid-ink linguine between 4 warmed plates or 2 large entrée plates, creating a nest in the center of each plate. Spoon generous portions of the seafood arrabbiata over the pasta, making sure each portion gets a rockfish fillet, several shrimp, calamari rings, and clams. Spoon extra sauce over the top.

Finish each plate with a drizzle (about 1 tsp) of extra-virgin olive oil, a sprinkle of chopped parsley, and an additional small basil leaf for garnish. Serve immediately with lemon wedges on the side.