Salsicce E Mare Recipe

Clean & dry seafood

Rinse the mussels and clams under cold water, discard any with cracked shells or that do not close when tapped. Pat mussels, clams, scallops, calamari, and shrimp dry with paper towels. Cut calamari into 1/2-inch rings if using tubes; reserve tentacles.

Score sausages

Using a sharp knife, lightly score the sausage casings a few times so they won't burst while grilling.

Seasoning prep

Mince garlic, chop parsley, and cut the lemon in half. Have wine and passata nearby.

Preheat a grill pan or outdoor grill to medium-high. Brush sausages with 1 tablespoon olive oil. Grill sausages 10–12 minutes, turning frequently, until nicely charred and cooked through (internal temp 160°F/71°C). Remove and keep warm, loosely tented with foil.

Sear scallops & shrimp

Heat 1 tablespoon olive oil + 1 tablespoon butter in a large sauté pan over medium-high heat. Pat scallops dry, season with 1/4 tsp salt and a pinch of pepper. Sear scallops 1.5–2 minutes per side until golden; remove and keep warm. Add shrimp to the same pan, sear 1–1.5 minutes per side until pink; remove and keep with scallops.

Sear calamari

Add 1 tablespoon olive oil to the pan. Over high heat, quickly sear calamari rings and tentacles 1–2 minutes until just opaque and lightly charred. Remove and set aside with other seafood. (Calamari overcooks quickly—cook fast and hot.)

Steam mussels & clams

In a wide, heavy skillet or shallow pot, heat 2 tablespoons olive oil over medium heat. Add half the minced garlic and cook 30 seconds until fragrant (do not brown). Add white wine (1 cup) and passata (1 cup) if using, bring to a simmer. Add mussels and clams, cover and steam 5–7 minutes, shaking the pan occasionally, until shells open. Discard any unopened shells. Stir in 1 tablespoon butter, 1/4 tsp salt, and crushed red pepper flakes. Remove shellfish with a slotted spoon into a bowl, leaving broth in pan.

Return seared scallops, shrimp, and calamari to the pan with the mussels and clams for 1 minute to marry flavors, spooning broth over seafood. Taste and adjust seasoning with remaining salt and pepper. Sprinkle chopped parsley and a squeeze of lemon juice over seafood. Keep warm.

In a separate large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the remaining minced garlic and cook 30 seconds until fragrant. Add the spinach in batches, turning to wilt. Cook until just wilted, about 2–3 minutes. Season with 1/2 tsp salt, a pinch of pepper, a squeeze of lemon, and a sprinkle of chopped parsley. Keep warm and taste for seasoning.

Slice grilled sausages into 3–4 pieces each on the bias. Arrange a bed of sautéed spinach in the center of a large serving platter. Pile the mixed seafood and shellfish over the spinach, nestle sausage slices around. Spoon some of the cooking broth from the shellfish pan over the dish for extra flavor (about 1/2 cup). Garnish with lemon wedges, grilled lemon halves if using, and remaining parsley. Serve immediately so seafood stays hot.

Suggested accompaniments: crusty bread to soak up broth or a side of linguine tossed lightly with olive oil and garlic.