Paccheri with seafood. Very tasty, nutritious, and also beautiful to look at. The goodness of the fish, indeed, makes this dish inviting and will win over your guests.

An extraordinary first course, succulent and full of flavor that pleases everyone in my house, and my nieces always eat a big plate of it.

The paccheri with scampi, clams, and mussels is a seafood-based first course that encapsulates all the flavors of Mediterranean aromas.

This sauce becomes exceptional paired with paccheri, which is a type of pasta from Campania, originating from Neapolitan tradition, shaped like giant macaroni, generally made with durum wheat semolina.

Let the Manila clams and baby clams purge in water and salt for a few hours to remove sand and mud.

Before consuming, it is very important to ensure that the mussels are fresh, and for this reason, it is always recommended to purchase them correctly packaged.

At the time of purchase, check that the net is closed and intact and check the label, which always guarantees the quality and freshness of the product.

Fresh mussels can be recognized by their tightly closed and intact shells.

The valves, which are the two equal parts shaped like a drop united by a ligament that compose the mussel’s shell, should not be damaged but as intact as possible.

Follow me, and I’ll tell you how I make them.

Difficulty: Easy
Cost: Economical
Preparation time: 50 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

249.27 Kcal

calories per serving

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Energy 249.27 (Kcal)
Carbohydrates 29.14 (g) of which sugars 2.81 (g)
Proteins 12.01 (g)
Fat 8.91 (g) of which saturated 1.46 (g)of which unsaturated 1.05 (g)
Fibers 1.99 (g)
Sodium 1,223.39 (mg)

Indicative values for a portion of 200 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 for Paccheri with Seafood

11.29 oz paccheri
1.1 lbs clams (8.8 oz Manila, 8.8 oz veraci)
8 scampi
1.54 lbs mussels
12 cherry tomatoes
2 cloves garlic
as needed parsley
Half glass dry white wine
as needed extra virgin olive oil
salt
pepper

Tools

Pans
Pot
Colander

Steps for Paccheri with Seafood

Leave the clams for a few hours, preferably an entire night, in abundant salted water to allow for the purging of any impurities.
Rinse the scampi and cut them along the belly to remove the cartilages.
Using a thin knife, lift the flesh near the tail of each scampi.
Remove the gut.
First, pass the mussels under running water.
Use a small knife to scrape their surface to remove any encrustations or residues still present, which would be unpleasant to find in the finished dish.
A small secret: I’ve always found this method to work well.
Wash them under running water.
(Place some mussels in a plastic bag, add plenty of coarse salt and close it. Insert the closed bag into another bag.
Rub the mussels inside the bag for about 5 minutes.
Open the bag, empty the mussels into the colander and rinse them under running water to remove the residues)
Brown a clove of garlic and some parsley sprigs with a drizzle of oil in a pan.
Add the clams and bring to high heat, stirring.
Then cover with a lid and let them open.
Shell most of the clams and baby clams.
Set aside.
Filter the liquid released by the mollusks with a fine-mesh strainer.
Proceed in the same way with the mussels: scald them, let them open, shell them but not all, and filter the liquid adding it to that of clams and baby clams.
Wash, dry the cherry tomatoes, and cut them into wedges.
Finely chop a clove of garlic and a bunch of parsley, then let them brown with a bit of extra virgin olive oil.
Add the scampi and let them briefly scald.
Deglaze with white wine, remove the scampi and set them aside.
Add the cherry tomatoes, stir, and adjust slightly with salt.
Pour in about half of the liquid released by the fish and bring to a boil.
When the sauce appears reduced, add the seafood and finally add the scampi.
Boil the paccheri, drain them al dente, and add them to the sauce in the pan.
Add a grind of pepper and a sprinkle of parsley.
Arrange the paccheri with seafood on a serving plate and serve them hot.
Enjoy your meal.