Active Time
40 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

In a large saucepan, heat the olive oil. Add the garlic and cook over moderately low heat, stirring, until it just starts to brown, 2 minutes. Add 1 cup of the parsley, the crushed red pepper and a generous pinch of salt and cook until fragrant. Add the wine and bring to a boil. Stir in the squid, cover and braise over low heat, stirring, until tender, 30 minutes.

Step 2    

In a large saucepan of salted boiling water, cook the pasta until al dente, 5 minutes; drain.

Step 3    

While the pasta cooks, add the clams, mussels and scallops to the squid. Cover and cook over high heat until the clams and mussels just start to open, 3 minutes. Uncover and cook until the clams and mussels open fully and the broth is slightly reduced, 4 minutes. Add the pasta, pickled peppers, lemon juice and the remaining 1/4 cup of parsley and cook over moderate heat, tossing, until the pasta is hot and coated in a light sauce, 3 minutes. Season lightly with salt. Transfer the pasta to shallow bowls and serve right away.

Suggested Pairing

Crisp, minerally Sicilian white.

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