Squid Ink Tonnarelli con Cacciucco (Seafood Stew)

Squid Ink Tonnarelli con Cacciucco (Seafood Stew)

Mar 15, 2024


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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



  1. 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.
  1. 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.
  1. Saffron-Infused Stock:
  • Combine the warm fish stock and your saffron to the pan with the tomato sauce and bring to a simmer.
  1. 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.
  1. 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.
  1. Serve:
  • Add the pasta to the serving bowls with the seafood.
  • Spoon over the tomato sauce, and drizzle with olive oil before serving






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