Paccheri with clams and cuttlefish

Paccheri is a sort of Italian pasta that comes in a shape of large tubes, originally from Naples. Paccheri have always been a staple of Neapolitan cuisine, often paired with tomato-based sauces, seafood, and other delicious ingredients. This recipe adds a new twist to the classic combination of paccheri pasta and seafood, using not only clams, but also tender cuttlefish. It’s a dish that celebrates both tradition and innovation, and it’s sure to impress any seafood lover.

The first step to creating this recipe is to clean the clams and cuttlefish. Make sure you discard any clams that don’t close when you tap them, as they may be bad. Rinse the clams thoroughly under running water to remove any external dirt and sand. Then place the clams in a pot with a lid and turn up the heat, allowing them to steam and open before setting them aside. For the cuttlefish, remove the head and tentacles, and discard the innards. Then cut the rest of the cuttlefish into small strips.

Now, it’s time to start cooking the paccheri pasta. Bring a large pot of salted water to a boil and add the paccheri. Cook the pasta until it’s al dente – this should take around 10 to 12 minutes. Make sure not to overcook the pasta, otherwise, it will become too soft and soggy. Once the pasta is done, drain it and set it aside.

While the pasta is cooking, prepare the sauce. Heat a large skillet over medium-high heat and add some olive oil. When the oil is hot, add the minced garlic and sauté for a minute or so, until fragrant. Then add the cuttlefish and cook for a few minutes until it’s tender. Next, add the white wine and let it reduce by half. Then add some tomato sauce, salt and pepper to taste, and simmer until the sauce has thickened.

Finally, it’s time to add the clams to the sauce. Gently mix the clams into the sauce and let everything cook together for a few minutes. Once the clams are heated through, it’s time to add the paccheri. Toss the pasta with the seafood sauce until it’s well-coated and the paccheri is fully covered.

Serve the paccheri with clams and cuttlefish piping hot, garnished with some chopped parsley or freshly grated Parmigiano-Reggiano. This dish is perfect for a dinner party with friends or family, or simply as a cozy weeknight dinner at home. It’s flavorful, filling, and a true celebration of Italian cuisine and culinary traditions.

To take this dish to another level, add some spicy chili flakes or chopped fresh basil to the sauce for extra depth of flavor. You can also experiment with different types of seafood, such as shrimp or crab, or use a different kind of pasta, such as rigatoni or penne. The possibilities are endless!

In conclusion, paccheri with clams and cuttlefish is a delicious and creative recipe that combines tradition and innovation in a single dish. It’s easy to prepare, and it’s sure to impress anyone who tries it. So next time you’re in the mood for seafood pasta, give this recipe a try and delight your taste buds with the flavors of the Mediterranean. Bon appetit!