Here’s a possible revision of the recipe of “paccheri allo scoglio” provided in the given content:
Ingredients:
- 400 g paccheri pasta
- 500 g mussels
- 500 g clams
- 500 g shrimp
- 500 g squid
- 500 g tomato passata
- 2 cloves of garlic
- extra-virgin olive oil
- salt
- hot pepper
Procedure:
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Clean and wash the mussels and clams in cold water until they release all the sand.
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In a large pan, sauté some finely chopped garlic with extra-virgin olive oil and hot pepper. Add the mussels and clams, cover with a lid and let them cook until they open. At this point, remove the mussels and clams from the pan and filter the cooking liquid to remove any impurities.
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In the same pan, sauté some more garlic with extra-virgin olive oil and hot pepper. Add the squid and shrimp, and let them cook until they become opaque.
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Then, add the tomato passata and cook for another 10-15 minutes, until the sauce has thickened.
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Meanwhile, cook the paccheri pasta in a large pot of salted boiling water until al dente. Reserve a small cup of the cooking water, then drain the pasta and add it to the pan with the seafood sauce.
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Toss the paccheri with the sauce and let them cook for another minute, adding the reserved cooking water if necessary, until the pasta is coated with the sauce.
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Serve the paccheri allo scoglio hot, with some chopped parsley and a drizzle of extra-virgin olive oil on top.