Paccheri with seafood ragù
Ingredients
Metric
Imperial
Paccheri with seafood ragù
- 20 mussels
- 20 clams
- 1 garlic clove, sliced
- 200g of squid, cleaned and finely diced
- 4 baby squid, cleaned
- 1 medium cuttlefish, cleaned and finely diced
- 100g of octopus, cleaned and finely diced
- 400g of San Marzano tomatoes, tipped into a bowl and squeezed with your hands to break up
- 320g of paccheri
- 20 prawns, peeled
- extra virgin olive oil
- pepper
- 1 handful of chopped parsley
SAVE RECIPE
Method
1
Place a large pan with a lid over a high heat. Once hot, add the mussels and clams and place the lid on the pan. Cook until they just start to open, then drain over a colander, reserving the juices. Discard any shellfish that have not opened. When cool enough to handle, pick the meat from the shells and set aside
2
Add a dash of oil to a saucepan and fry the garlic until just starting to colour. Add the squid, baby squid, cuttlefish and octopus and sauté briefly
- extra virgin olive oil
- 1 garlic clove, sliced
- 4 baby squid, cleaned
- 1 medium cuttlefish, cleaned and finely diced
- 100g of octopus, cleaned and finely diced
- 200g of squid, cleaned and finely diced
3
Add the tomatoes to the pan, along with the reserved juices from cooking the mussels and clams. Simmer for 15 minutes
- 400g of San Marzano tomatoes, tipped into a bowl and squeezed with your hands to break up
4
Bring a large pan of water to the boil, season heavily with salt, then add the paccheri. Cook until al dente, then drain
- 320g of paccheri
5
Add the prawns to the sauce and simmer until just cooked. Stir through the reserved mussels and clams, then add the drained pasta to the sauce. Add some chopped parsley, season with pepper and serve
- 20 prawns, peeled
- 1 handful of chopped parsley
- pepper
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024