Bucatini with mixed seafood sauce
For seafood lovers only
Servings: 4
Preparation: 45 min.
Cooking: 30 min.
Clams soaking time: 60 min.
Difficulty: 
Ingredients

350 gr (12.3 ounces) bucatini

300 gr (10.5 ounces) squid rings

1 Kg (2.2 lbs) mussels

500 gr (1.1 lbs) clams

200 gr (7 ounces) whole shrimps

2 Peeled Roma tomatoes

1 tablespoon minced onion

1 tablespoon minced parsley

1 sage leave

Half glass dry white wine

1 shot cognac

Extra virgin olive oil

1 knob unsalted butter

Salt / pepper (to taste)

Method

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1 - Soak the clams in salted cold water for 2 hours, changing water several times. Scrape the mussels shells and rinse them.

2 - Remove the heads and the shells from the shrimps and cut their back ridge to remove the black vein. Rinse them with water.

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3 - Place the mussels and the clams in a large skillet with 2 tablespoons of extra virgin olive oil, discarding the opened or the broken ones, over high heat until all the shells open.

4 - Eliminate the clams and the mussels with closed shells and set aside to cool. Remove 3/4 of the clams and mussels from their shells. Filter sauce in a strainer lined with gauze and set aside.

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5 - Heat 2 tablespoons of extra virgin olive oil in a large pan (like a wok) with a tablespoon of minced parsley and a sage leaf.

6 - Add the squid rings and after a couple of minutes pour the white dry wine. Let the wine evaporate over high heat.

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7 - Add the peeled Rome tomatoes cut into dices and cook 20 minutes.

8 - In another pan combine the butter knob with the minced onion. After a couple of minutes add the shrimps and brown them over high heat.

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9 - Pour the cognac and set fire to flambé the shrimps. When the alcohol has evaporated, turn off the heat.

10 - Combine the mussels, the clams and the shrimps with the squid rings. Pour the mussels and clams strained liquid too.

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11 - In the meantime, cook the bucatini in salted boiling water following the instructions on the pasta package.

12 - Drain the pasta in a colander.

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13 - Add the bucatini in the seafood mix and toss. Serve hot.

Useful Suggestions

Do not overcook squids and shrimps, they would result chewy.

Suggested Wine

This dish matches with rosé wines balancing the acid taste of tomato, but also with dry white wines, like Vermentino of the Riviera Ligure di Ponente or Tocai from Friuli.