Seafood Pasta (Bucatini ai Frutti di Mare)

Name: Seafood Pasta (Bucatini ai Frutti di Mare)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 (2-lb.) live lobster; 1 cup olive oil; 1 tbsp. crushed red chile flakes; 6 cloves garlic, chopped; 2 carrots, sliced, plus 1/2 cup fresh carrot juice; 1 bulb fennel, sliced; 1 leek, white part only, sliced; 1 medium yellow onion, sliced; 1 cup dry white wine; 1 tbsp. saffron threads; 1 tsp. chopped thyme; 1 1 ⁄ 2 lb. littleneck or Manila clams; 12 raw jumbo shrimp, peeled and deveined, tails left on; 8 whole squid, cleaned and sliced, plus tentacles; 1 (28-oz.) can whole peeled tomatoes, crushed by hand; 1 lb. bucatini, cooked al dente; Kosher salt, to taste; Zest of 1 lemon; Roughly chopped parsley, for garnish

Serves
serves 4-6

PHOTOGRAPHY BY MICHAEL KRAUS

The recipe for this shellfish-laden pasta comes from chef Michael Chiarello. This recipe first appeared in our April 2014 issue.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

1 (2-lb.) live lobster
1 cup olive oil
1 tbsp. crushed red chile flakes
6 cloves garlic, chopped
2 carrots, sliced, plus 1/2 cup fresh carrot juice
1 bulb fennel, sliced
1 leek, white part only, sliced
1 medium yellow onion, sliced
1 cup dry white wine
1 tbsp. saffron threads
1 tsp. chopped thyme
1 ¹⁄₂ lb. littleneck or Manila clams
12 raw jumbo shrimp, peeled and deveined, tails left on
8 whole squid, cleaned and sliced, plus tentacles
1 (28-oz.) can whole peeled tomatoes, crushed by hand
1 lb. bucatini, cooked al dente
Kosher salt, to taste
Zest of 1 lemon
Roughly chopped parsley, for garnish

ADVERTISEMENTAD

Instructions

Step 1

Cook lobster in boiling water until tender, 12–15 minutes; chill. Remove and chop meat; chop shells. Heat 1⁄2 cup oil in an 8-qt. saucepan over medium-high heat; cook shells until golden, 7–8 minutes. Add chile flakes, half the garlic, the carrots, fennel, leek, and onion; cook until soft, 8–10 minutes. Add half the wine; cook until evaporated, 2–3 minutes. Add carrot juice, saffron, thyme, and 1 1⁄2 cups water; simmer 10 minutes. Purée in a blender; strain sauce. Wipe pan clean; heat remaining oil over medium-high heat. Cook remaining garlic and wine, the clams, shrimp, squid, and tomatoes, covered, until shells open, 5–7 minutes. Add reserved lobster and sauce, the pasta, salt, and zest; cook 5 minutes. Garnish with parsley.

Cook lobster in boiling water until tender, 12–15 minutes; chill. Remove and chop meat; chop shells. Heat 1⁄2 cup oil in an 8-qt. saucepan over medium-high heat; cook shells until golden, 7–8 minutes. Add chile flakes, half the garlic, the carrots, fennel, leek, and onion; cook until soft, 8–10 minutes. Add half the wine; cook until evaporated, 2–3 minutes. Add carrot juice, saffron, thyme, and 1 1⁄2 cups water; simmer 10 minutes. Purée in a blender; strain sauce. Wipe pan clean; heat remaining oil over medium-high heat. Cook remaining garlic and wine, the clams, shrimp, squid, and tomatoes, covered, until shells open, 5–7 minutes. Add reserved lobster and sauce, the pasta, salt, and zest; cook 5 minutes. Garnish with parsley.