Calamaretti Pasta Recipe

Prepare seafood

Pat calamaretti, shrimp and scallops dry with paper towels. If calamaretti are whole, slice into 1/2-inch rings. Season lightly with 1/2 tsp sea salt and 1/4 tsp black pepper. Keep refrigerated until ready to cook.

Bring water to boil

Bring a large pot of salted water (about 4-5 quarts) to a rolling boil. Add the linguine and cook 1-2 minutes shy of package al dente (about 8 minutes for most 12 oz packages). Reserve 1 cup pasta cooking water, then drain pasta and set aside. Do not rinse.

Heat a large wide skillet or sauté pan over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the scallops spaced apart. Sear without moving for 1-1 1/2 minutes until golden, flip and sear another 30-45 seconds until just cooked. Remove scallops to a plate and tent with foil.

Add another 1 tablespoon olive oil to the pan. Add shrimp in a single layer, cook 1-1 1/2 minutes per side until opaque and pink. Remove shrimp to the same plate as scallops. Quickly add the calamaretti rings and tentacles and sauté 30-45 seconds until they just curl and become opaque — do not overcook (they become rubbery). Remove calamaretti to the plate. Wipe the pan with a paper towel if there is excessive fond/burnt bits, leaving flavorful browned bits.

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet and the minced shallot. Sauté 1-2 minutes until softened and translucent but not browned.

Add minced garlic and crushed red pepper flakes; cook 30 seconds until fragrant.

Deglaze the pan with 1 tablespoon dry white wine (or skip) and 2 tablespoons vodka; let the alcohol flambé or simmer for 30-45 seconds to cook off the raw booze and reduce slightly.

Stir in 1 tablespoon tomato paste and cook 30 seconds to deepen flavor. Add 1 cup heavy cream and bring to a gentle simmer, stirring to combine. Simmer 2-3 minutes until slightly thickened.

Season the sauce with remaining 1/2 tsp sea salt (taste and adjust), 3/4 tsp freshly ground black pepper, lemon zest and 1 tablespoon lemon juice. If sauce is too thick, loosen with 1/4–1/2 cup reserved pasta water to reach a silky consistency.

Return the cooked pasta to the skillet with the sauce (or add sauce to the pasta pot). Toss to coat, adding reserved pasta water 1-2 tablespoons at a time as needed to help the sauce cling to the pasta.

Gently fold the seared scallops, shrimp and calamaretti into the sauced pasta just to heat through — 1 minute. Do not overcook seafood.

Stir in 1 teaspoon extra-virgin olive oil and 2 tablespoons chopped parsley. Taste and adjust seasoning with additional salt, pepper or lemon juice if needed.

Divide pasta among 4 warm plates or bowls. Spoon any remaining sauce over the top. Garnish with remaining parsley and 1 tablespoon grated Parmesan per serving if using, and a small grind of black pepper.

Serve immediately with lemon wedges on the side.