Ingredients Seafood Black-and-White Pici Pasta with Squid and Shellfish 5.0 (363) Add your rating & review F&W Best New Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers. Slideshow: F&W's Fish and Seafood Guide By Eli Kulp Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 40 mins Total Time: 1 hrs 10 mins Yield: 4 Ingredients 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 Directions 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. Suggested Pairing Crisp, minerally Sicilian white. Rate it Print