Orecchiette Fresche Con Frutti Di Mare

Orecchiette Fresche Con Frutti Di Mare is a delightful Italian seafood pasta dish that combines tender orecchiette with a medley of fresh seafood. This recipe features a savory blend of cuttlefish, mussels, clams, and other shellfish, cooked in a flavorful tomato and garlic sauce.

Finished with a touch of peppery rocket, the dish offers a perfect balance of flavors and textures. Ideal for a special meal or a sophisticated dinner, it brings the taste of the coast right to your table.

Orecchiette Fresche Con Frutti Di Mare

Ingredients:

300 g of orecchiette, 600 g of cleaned cuttlefish,

750 g of seafood (mussels, vongole, fasolari, lupins)

80 g of rocket,

3 small tomatoes,

2 tablespoons of extra virgin olive oil,

1 clove of garlic, salt.

Instructions:

Purge the clams and fasolari in salted water for 2 hours. Wash the cuttlefish with cold water and cut them into pieces of about 2 cm. Clean the seafood and let them open in a pan over medium heat.

Filter the cooking water through a sieve, remove the molluscs and remove the shells, then put the molluscs in a bowl and cover them with filtered water.

In a pan, heat the oil and brown the peeled and crushed garlic, add the chopped tomatoes and pour in the cuttlefish; finish cooking over a high flame, then add the seafood with its water. Let it evaporate over a high flame for about 5 minutes and season with salt.

Boil the orecchiette in salted boiling water, drain them al dente and sauté them in a pan with the seafood sauce. Add the rocket cut into small pieces, mix and serve.

Notes:

Seafood Selection: You can adjust the types of seafood based on availability and personal preference. Mussels, clams (vongole), and cuttlefish are classic choices, but you can also include shrimp or squid if desired.

Purge Shellfish: It’s important to purge clams and fasolari (or any shellfish) in salted water to remove any sand or grit. Make sure to rinse them thoroughly before cooking.

Cooking Seafood: Be careful not to overcook the seafood, as it can become tough. Cook it just until it opens and is cooked through.

Tomato Preparation: For a richer sauce, you can use canned tomatoes or add a bit of tomato paste. Fresh tomatoes work well, but ensure they are ripe for the best flavor.

Filtering Cooking Water: Use a fine sieve or cheesecloth to filter the cooking water from the seafood. This step helps to remove any grit and ensures a smooth sauce.

Pasta Cooking: Cook the orecchiette al dente as it will continue to cook slightly when sautéed with the seafood sauce. Reserve some pasta cooking water to help adjust the sauce consistency if needed.

Rocket (Arugula): Add the rocket (arugula) at the end to maintain its fresh, peppery flavor and vibrant color. You can also use spinach or basil as alternatives if you prefer.

Sautéing Pasta: When mixing the pasta with the seafood sauce, be gentle to avoid breaking the orecchiette. Toss the pasta and sauce together carefully to ensure an even coating.

Serving: Serve the dish immediately after mixing to enjoy the pasta at its best. Garnish with additional fresh herbs or a drizzle of extra virgin olive oil if desired.

Storage: This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the seafood.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen seafood instead of fresh?

Yes, you can use frozen seafood.

Just make sure to thaw it thoroughly and rinse it well before cooking.

Adjust the cooking time as needed.

What if I can’t find orecchiette pasta?

If orecchiette is unavailable, you can substitute with other short pasta shapes like penne, fusilli, or farfalle.

The dish will still be delicious.

How long should I purge the clams and fasolari?

Purge them in salted water for at least 2 hours to remove any sand or grit.

For best results, change the water once or twice during the purging process.

Can I use a different type of seafood?

Absolutely! Feel free to use other types of seafood like shrimp, squid, or scallops.

Just be sure to adjust the cooking time based on the seafood you choose.

How do I know when the seafood is cooked properly?

The seafood should be cooked until it is just done and opaque.

Shellfish should open up; discard any that remain closed after cooking.

Can I make this recipe ahead of time?

While the pasta can be cooked ahead, it’s best to prepare the seafood and sauce just before serving to ensure freshness and the best texture.

Combine everything just before serving.

How can I adjust the spice level?

To add some heat, you can incorporate red pepper flakes or a dash of hot sauce to the sauce.

Add to taste during cooking.

What if I don’t have a Dutch oven?

If you don’t have a Dutch oven, you can use a large pot or deep skillet for cooking the seafood and sauce.

Just ensure it’s large enough to accommodate all the ingredients.

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes.

Opt for good-quality canned tomatoes, and adjust the seasoning to balance the flavor.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stove, adding a little water or broth if the sauce has thickened too much.