Pasta from the Rocks
 
 
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Ingredients
  • 1 package bucatini
  • 1 lb mussels (scrubbed)
  • 1 lb clams (scrubbed and purged)
  • 1 lb squid, cleaned (see how here)
  • ½ lb shrimp, cleaned and peeled
  • 1-2 dried Italian chili pepper, chopped
  • 1-2 Tablespoons olive oil
  • salt
  • pepper
  • 2 garlic cloves, minced
  • splash, dry white wine
  • parsley, chopped (optional)
Instructions
  1. In a large pot, salt water so that it tastes like the sea. Bring the water to a boil and cook the bucatini according to the package directions, less 2 minutes. Complete the next step while the pasta is boiling.
  2. In a large sauté pan, heat the olive oil and add chili pepper and garlic.
  3. When the garlic just begins to turn golden, add all of the seafood and splash of white wine and cover until the shellfish opens. Remove any that do not open.
  4. Once the pasta is done, move it directly to the sauté pan with tongs or a spider strainer along with a ¼ cup of the pasta water. Toss to coat well.
  5. Season with salt and pepper to taste. If you like, top with chopped parsley.
Notes
When you are preparing clams, make sure you soak them with a little flour so they purge any sand.
Recipe by The Taste Edit at https://thetasteedit.com/pasta-from-the-rocks/