- 1/4 cup extra-virgin olive oil
- 2 large garlic cloves, thinly sliced
- 1 1/4 cups finely chopped flat-leaf parsley
- 1/4 teaspoon crushed red pepper
- Kosher salt
- 1/3 cup dry white wine
- 1/2 pound cleaned small squid—tentacles halved, bodies cut into 1/4-inch rings
- 1 pound fresh pici pasta, preferably black-and-white
- 20 littleneck clams, scrubbed
- 20 mussels, scrubbed
- 1/2 pound bay scallops
- 4 small pickled hot cherry peppers, seeded and thinly sliced
- 1 tablespoon fresh lemon juice
How to make this recipe
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.
In a large saucepan of salted boiling water, cook the pasta until al dente, 5 minutes; drain.
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.
Crisp, minerally Sicilian white.