Seafood Paccheri.
Let yourself be enveloped by the intoxicating aroma of the sea with our Seafood Paccheri, a first course that celebrates seafood excellence.
Each robust and porous pacchero embraces a succulent mix of mussels, clams, shrimp, and freshest calamari, dancing in a delicate cherry tomato sauce with Mediterranean aromas.
A culinary experience that brings the sea breeze directly to your table.
Perfect for a special dinner or to indulge in a touch of authentic Italian tradition.
Want to bring the flavor of the sea to your table without stress?
In this recipe, I also offer an option for those who do not have fresh fish on hand and want to use frozen preparations.
Our Seafood Paccheri are the answer! A simple recipe, but with guaranteed results, perfect even for beginners in the kitchen.
Few quality ingredients, a pinch of passion, and you will have a first course that will rival the best restaurants.
A classic that never tires, ideal for any occasion!
Recipes thought for you:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 525.91 (Kcal)
- Carbohydrates 36.76 (g) of which sugars 6.48 (g)
- Proteins 44.14 (g)
- Fat 23.53 (g) of which saturated 4.83 (g)of which unsaturated 5.76 (g)
- Fibers 3.76 (g)
- Sodium 1,405.22 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz paccheri
- 3 cloves garlic
- to taste parsley (stems and leaves)
- 17.6 oz peeled tomatoes (chunked)
- 10.5 oz clams
- 14.1 oz mussels
- 10.5 oz shrimp
- 10.5 oz calamari (or cuttlefish or squid)
- 2 oz dry white wine
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Seafood Paccheri
Tools
Things you need to prepare
- 2 Pans
- 1 Colander
- 3 Bowls
- 1 Pot
Steps
Let’s head to the kitchen to prepare
The first thing to do is to prepare the seafood, so clean the clams and mussels. Ask your trusted seller if they have already been purged otherwise do it yourself. Simply place them in a bowl with water and salt for a few hours
Also clean the shrimp by removing the shell and heads and finally remove the intestinal thread.
For those who love stronger flavors, you can squeeze the heads and collect the content that you can then add to the sauce.
Do the same with the calamari and cuttlefish or alternatively with the squid.
Remove the tentacles separating them from the rest and then cut them into rings, then set aside.
In a pan, chop the garlic and add whole parsley stems, sauté until the garlic turns blonde.
Then, add the mussels, cover with the lid for a few moments, and let the shells of the seafood open. Then at this point, shell all of them, or leave them all or partly with the shells depending on your tastes, if you like to have a more decorative plate. Leave the shells, all or in part
In a second pan do the same with the clams.
Strain the sauce obtained from both and set the seafood aside.
Put the water for the pasta on the stove, and in the meantime prepare another fairly large pan capable of accommodating all the seafood.
Chop more garlic. If you don’t like the bits you can sauté it whole and remove it later. Add more parsley stems and sauté. When everything is sautéed, add calamari, or cuttlefish. Cook for a few moments then deglaze with white wine and let it evaporate
Once the wine has all evaporated, only then can you add the peeled tomatoes or even better in chunks.
Let it cook for about ten minutes. Finally, you can add mussels and clams, and the peeled shrimp.
Pour the cooking liquid that we filtered earlier, without adding salt, because these are already quite flavorful.
Drain the pasta al dente and transfer it to the pan with all the seafood.
Mix it all with a generous handful of chopped parsley and a good grind of black pepper, if you like you can also add some chili pepper.
Serve hot and savor the flavor and aromas of the Sicilian sea.
Tips and Storage
Seafood Paccheri
Tips. For those who want to use frozen preparations, the procedure is as follows:
Sauté the garlic with parsley stems.
After two or three minutes, add the frozen preparations. Cook for about four minutes.
At this point, deglaze with wine and let it evaporate.
Pour the tomato sauce and cook for another five minutes.
Drain the pasta and add it to the pan. Add some parsley, pepper, and adjust salt.
Storage:
In the case of fresh fish, you can store the sauce in the fridge for up to 2 days and in the freezer for up to 3 months.
FAQ (Questions and Answers)
Seafood Paccheri
Can I change the seafood?
Yes, certainly based on the catch of the day.
