Black-and-White Pici Pasta with Squid and Shellfish

Name: Black-and-White Pici Pasta with Squid and Shellfish
Total time: 70 min
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

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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

Black-and-White Pici Pasta with Squid and Shellfish — 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.