Ricciarelle With Scallop, Calamari, & Baby Clams
Dress lightly and stir gently.
Ricciarelle — 5-7 Minutes To Reach Al Dente
The ruffles tend to cook quickly. So, to keep the noodles from shredding it’s very important to watch for a proper al dente.
Marinara
1 28 oz can DOP tomatoes, finely chopped
1 onion, roughly minced
olive oil, as needed
4-5 cloves garlic, thinly sliced
1 Tablespoon tomato paste
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/2-1 teaspoon red pepper
fine sea salt, to taste
fresh bay scallops, calamari, and baby clams
fresh basil, julienne
In a sauce pan, sauté onion in olive oil until light gold. Add garlic slices and continue to sauté for an addition minute or two. Add all remaining ingredients. Bring to a simmer. Simmer for five to eight minutes. (Water should be boiling. It’s time to add the pasta.) Taste. Season to your taste. Add seafood and allow to simmer for 5-6 minutes. Lower heat, if needed. Strain pasta. Pour pasta back into the hot pot and add less than half of the sauce. Toss gently. Plate and top with basil ribbons.
Serve immediately with a big loaf of crusty bread and the remaining sauce in a bowl.
(Bread, sauce and a drizzle of your favorite olive oil finish the meal when there’s no salad to be had on a cold winter’s day.)
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