Squid Ink Tonnarelli con Cacciucco (Seafood Stew)
Total Time: 30 minutes
Active Time: 30 minutes
Yield: 2 portions
Ingredients (in grams):
- 30g olive oil, plus extra for serving
- ½ onion, diced
- 2 garlic cloves, thinly sliced
- 240ml dry white wine Vicoletto Catarratto
- 200g small grape tomatoes, Datterini Date tomatoes, L’Orto di Bepe
- 4 to 5 fresh basil leaves, torn
- 200g Tonnarelli al Nero di Seppia – Rustichella d’Abruzzo
- 500ml warm fish stock (or vegetable)
- Pinch of saffron
- 24 small clams (vongole)
- 24 fresh mussels
- 12 fresh prawn cutlets, peeled
- Salt and pepper, to taste
- ½ bunch of parsley, chopped
Method:
- Prepare the Tomato Base:
- Heat olive oil in a large saucepan over medium-high heat.
- Add diced onion and garlic; cook until softened and fragrant, about 3 to 5 minutes.
- Pour in white wine, add tomatoes, and raise the heat to high.
- Cook to reduce the liquid, 5 to 7 minutes.
- Tear the basil leaves into the pan and set saucepan aside.
- Cook the Spaghetti:
- While you begin making the tomato base bring a large saucepan of water to the simmer & cook the spaghetti according to package directions or to your preferred texture.
- Saffron-Infused Stock:
- Combine the warm fish stock and your saffron to the pan with the tomato sauce and bring to a simmer.
- Cook the Seafood:
- Add clams and mussels to the pan; and cover with a lid.
- Cook for 3 to 5 minutes until the shellfish opens.
- Remove the lid, stir, then add the prawns.
- Place the lid back onto the pan and simmer until the prawns are cooked.
- Combine Pasta and Sauce:
- Remove the prawns, mussels, and clams from the pan and distribute to your serving bowls
- Drain the pasta, reserving a cup of the pasta water.
- Add the pasta water to the tomato mixture, followed by the Tonnarelli pasta; stir through the sauce.
- Season with salt and pepper to taste.
- Add the chopped parsley, reserving some for garnish, and stir.
- Serve:
- Add the pasta to the serving bowls with the seafood.
- Spoon over the tomato sauce, and drizzle with olive oil before serving
