Bucatini Seafood Pasta

Known as Bucatini ai Frutti di Mare in Italy, this seafood pasta is worth a little extra work in the kitchen. With lobster, clams, shrimp, squid, and loads of fresh herbs, this rich and tangy pasta dish is a seafood lover's dream.

Yield: 6 to 8 servings

Ingredients

1 package (1 pound) DeLallo Bucatini

1 (2 pound) live lobster

1 cup DeLallo Extra Virgin Olive Oil

1 tablespoon crushed red pepper flakes

3 teaspoons DeLallo Fine Chopped Garlic in Water

3 carrots, sliced

1 bulb fennel, sliced

1 leek, white part only, sliced

1 medium yellow onion, sliced

1 cup dry white wine

1 tablespoon saffron threads (optional)

1 teaspoon chopped tarragon

1 1/2 pounds littleneck clams

12 raw jumbo shrimp, leeled and deveined, tails left on

8 whole squid, cleaned and sliced, plus tentacles

1 can (28 ounce) DeLallo Imported San Marzano Tomatoes, crushed by hand

Kosher salt, to taste

Zest of 1 lemon

Roughly chopped parsley, for garnish

Directions:

Cook pasta according to package directions.

Cook lobster in boiling water until tender, about 12-15 minutes. Chill lobster, then remove and chop the meat.

Heat 1/2 cup oil in large saucepan over medium-high heat. Add crushed red pepper flakes, half the garlic, carrots, fennel, leek, and onion. Cook until soft, about 8-10 minutes.

Add half the wine to the pan and cook until evaporated, about 2-3 minutes. Add saffron (optional), tarragon, and 1 1/2 cups of water. Simmer for 10 minutes.

Add remaining garlic and wine, along with the clams, shrimp, squid, and tomatoes.

Cook covered until the clam shells open, about 5-7 minutes. Add the lobster and pasta, salt, and zest; cook for 5 minutes. Garnish with parsley and serve.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.delallo.com

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