Black and white pici pasta with squid and shellfish

By Maggster29

Ingredients

• 1/4 cup extra virgin olive oil
• 2 large garlic cloves, thinly sliced
• 1 1/4 cups finely chopped flat leaf parsley
• 1/4 tsp crushed red pepper
• Salt
• 1/3 cup dry white wine
• 1/2 lb cleaned small squid- tentacles halved, bodies cut into 1/4 inch rings
• 1 lb fresh pici pasta, preferably black & white
• 20 littleneck clams, scrubbed
• 20 mussels, scrubbed
• 1/2 lb bay scallops
• 4 small pickled hot cherry peppers, seeded and thinly sliced
• 1 tbsp fresh lemon juice

Preparation

Step 1

1. In a large saucepan, heat the olive oil. Add the garlic and cook over low heat, stirring, until it just starts to brown (about 2 minutes). Add 1 cup of parsley, the crushed red pepper and a generous pinch of salt. Cook until fragrant. Add the wine and bring to a boil. Stir in the squid, cover and braise over low heat. Stirring until tender (about 30 minutes)
2. In a large saucepan of salted boiling water, cook the pasta until al dente (about 5 minutes) and drain.
3. While the pasta cooks, add the clams, mussels and scallops to the squid. Cover and cook over high heat until the clams and mussels just start to open (about 3 minutes). Uncover and cook until the clams and mussels open fully and the broth is slightly reduced (about 4 minutes). Add the pasta, pickled peppers, lemon juice and remaining 1/4 cup of parsley. Cook over medium heat, tossing, until the pasta is hot and coated in sauce (about 3 minutes). Season lightly with salt. Serve right away.