Chef notes
This delectable seafood pasta in a white wine sauce with sun dried tomatoes and lime zest is named in honor of my father Giuliano.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped parsley, plus more for garnish
- 1 tablespoon chopped basil
- 1/2 teaspoon chopped garlic
- 2 pieces oil-packed sundried tomatoes, finely chopped
- 1/2 small chile pepper, thinly sliced
- 10 small clams
- 6 large mussels
- 6 large shrimp, cleaned and devined, cut in half
- 1 medium calamari, cleaned and cut into rings
- 1 teaspoon of fine sea salt
- 1/2 cup dry white wine
- 6 ounces fresh tagliatelle
- 1/2 lime, zested
Preparation
1.Bring a large pot of salted water to a boil.
2.In a large skillet, add the oil, parsley, basil, garlic, sun dried tomatoes, chiles, clams and the mussels and turn on the flame to high. Once the garlic starts to fry and the clams and the mussels start to open add the shrimps and the calamari. Add salt and cook for 30 seconds high flame then add the white wine. Remove all the seafood from the skillet and leave only the juice.
3.Cook the pasta in boiling water to al dente, according to package directions.
4.Drain the pasta and add to the skillet with the sauce and toss to coat. Add the seafood back into the skillet and then mix the pasta for 15 seconds adding some additional olive oil. Plate the dish and then sprinkle with parsley and lime zest.
