Cooking with Nonna: A Year of Italian Holidays by Rossella Rago

Author:Rossella Rago
Language: eng
Format: epub
Publisher: Race Point Publishing
Published: 2018-11-22T16:00:00+00:00

◁ NONNA ROMANA SCIDDURLO’S

SEAFOOD CAVATELLI

Cavatelli ai Frutti di Mare

PREP TIME: 15 MINUTES • COOK TIME: 35 MINUTES • YIELD: 4 TO 6 SERVINGS

This incredibly versatile seafood pasta packs in all the flavor. Frutti di mare literally translates to “fruits of the sea,” so feel free to mix up the combination of seafood for your Feast of the Seven Fishes. Nonna Romana loves to serve this with cavatelli, as the little “cave” shape of the pasta perfectly absorbs the sauce.

11/2 pounds (680 g) live lobster

1/4 cup (60 ml) extra-virgin olive oil, divided

Salt, to taste

16 ounces (454 g) cavatelli pasta, preferably homemade

4 cloves garlic, sliced

Red pepper flakes, to taste

10 cherry tomatoes, halved

1/2 cup (120 ml) white wine

18 littleneck clams, meat removed and juice separated and filtered

2 tablespoons (8 g) minced fresh parsley, divided

1/2 pound (227 g) large shrimp, washed and deveined

1 Place the lobster on a cutting board, belly side up with the tail closest to you. With a large chef’s knife or cleaver, halve the lobster lengthwise, beginning at the head and splitting down the tail. Separate the two claws from the arms. Chop the arms in pieces and set aside. Roughly chop the lobster halves into 2-inch (5 cm) pieces and set aside.

2 Heat 2 tablespoons (30 ml) of the olive oil in a large skillet over medium-high heat. Add all the lobster pieces to the pan, meat side down, and sear for about 5 minutes, until the meat is firm. Transfer the lobster to a plate and set aside.

3 Bring a medium stockpot of salted water to a boil. Drop the cavatelli into the boiling water. Cook until al dente. Drain.

4 In the same pan you cooked the lobster, add the remaining 2 tablespoons (30 ml) olive oil, the garlic, and red pepper flakes. Cook the garlic for about 30 seconds, until it just begins to turn golden. Add the cherry tomatoes. Cook for 2 to 3 minutes.

5 Stir in the wine. Cook for 2 to 3 minutes, until the alcohol evaporates. Add the juice from the clams and let the mixture come to a boil. Add 1 tablespoon (4 g) of the parsley and return all the lobster pieces to the pan. Cook for 2 minutes.

6 Add the clams and shrimp to the pan. Cook for 6 to 7 minutes, until the shrimp are pink and the clams are firm. Taste for and season with salt as desired.

7 Add the cavatelli to the pan. Cook, tossing, for 2 minutes. Sprinkle with the remaining 1 tablespoon (4 g) parsley and serve.

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