Taglioni Neri Ai Frutti Di Mare Recipe

Clean and purge shellfish

Rinse mussels and clams under cold running water. Discard any with broken shells. Scrub shells and remove beards from mussels. Place shellfish in a bowl with cold water and 1 tbs coarse salt for 20 minutes to purge sand, then lift them out (do not pour water back).

Prepare other seafood

Pat shrimp, calamari, and any scallops or fish dry with paper towel. If shrimp are whole, peel and devein, leaving tails on or off as preferred. Reserve shells if using for quick stock.

If you reserved shells, lightly crush them and sauté in 1 tbs oil over medium heat for 2–3 minutes, then add 120 ml water and simmer 10 minutes, strain and reserve as stock. Otherwise use prepared fish or vegetable stock.

In a wide sauté pan or shallow pot large enough for the pasta and seafood, heat 4 tbs olive oil and 1 tbs butter over medium heat. Add sliced garlic and chopped shallot and sweat gently for 1–2 minutes until translucent but not browned.

Add the crushed red pepper flakes and tomato paste; cook 30 seconds to bloom the paste. Pour in the white wine, increase heat to medium-high, and reduce by half (about 2–3 minutes) to concentrate flavor.

Stir in the crushed tomatoes and 120 ml stock. Bring to a gentle simmer, season with 1 tsp sea salt and 0.5 tsp black pepper. Let simmer uncovered for 8–10 minutes so the sauce slightly thickens and flavors meld.

Increase heat to medium-high. Add mussels and clams to the simmering sauce, cover the pan and cook 3–5 minutes until shells open. Use a slotted spoon to transfer opened shellfish to a bowl and keep warm. Discard any unopened shells.

Return pan to medium heat. Add calamari and shrimp (and scallops or fish if using) to the sauce and cook 2–3 minutes until shrimp turn pink and calamari are just cooked through (avoid overcooking). If sauce reduces too much, add a splash of stock or pasta cooking water to loosen.

Taste sauce and adjust seasoning with additional salt, pepper, and a squeeze of half the lemon. Stir in half of the chopped parsley.

Bring a large pot of water to a rolling boil. Add 2 tbs coarse salt. Cook the fresh squid ink taglioni for 2–3 minutes, or until al dente (fresh pasta cooks much faster than dried). Reserve 180–240 ml (about 1 to 1 cup) of the pasta cooking water before draining.

Using tongs, transfer the drained pasta directly into the seafood sauce pan. Toss gently over medium heat for 1–2 minutes so the pasta absorbs sauce. Add reserved pasta water a little at a time as needed to achieve a silky, glossy sauce that clings to the pasta.

Add the cooked mussels and clams back into the pan, along with any accumulated juices, and gently fold to distribute evenly. Finish with 1 tbs extra-virgin olive oil, the remaining parsley, lemon zest and a final squeeze of lemon juice. Adjust seasoning.

Divide the taglioni neri ai frutti di mare among 4 warmed plates or shallow bowls, ensuring an even mix of pasta and seafood in each portion. Serve immediately with lemon wedges on the side.

Optional: drizzle a little additional olive oil and sprinkle extra chopped parsley at the table.