The trick to this pasta add the delicate seafood into the hot simmering broth at just the right moment. You want all of the clams to open without over-cooking the shrimp and squid . The clams take the longest to cook, about 7 minutes, and they should be removed from heat immediately, to also not over-cook and ultimately turn into edible rubber. The medium shrimp take about 2 to 3 minutes, and are done with they turn pink and curl like a "C." The calamari rings with cook even quicker, about 1 minute. So when the clams start to open, throw the shrimp in and cook for 3 more minutes, turn off the heat and toss in the calamari -- all of the seafood with be soft and tender! Enjoy!
Serves 6-8
1/4 cup extra-virgin olive oil
5 cloves garlic, finely chopped
pinch red chili flakes
2 large or 3 medium tomatoes, diced
1 cup white wine, such as pinot grigio
16 oz (2 cups) clam juice
1 lemon, thinly sliced
24 little neck clams, cleaned
12 medium shrimp, deveined, shells removed, tails on
1 lb calamari, cleaned and cut into 1/2-inch rings
4 Tbsp butter, sliced
1/4 cup fresh basil leaves, torn, plus more to garnish
1 lb calamari pasta (substitute with mezzi rigatoni)
In a large, heavy-bottomed pot, heat 1/4 cup olive oil over medium heat. Add garlic and chili flakes, cook until fragrant, about 2 minutes. Add the tomatoes, season with salt, and bring to a simmer. Add white wine, clam juice and lemon slices and bring to a boil. Season with salt. Add clams and reduce to a simmer. Cover and cook until some of the clams start to open, then add the shrimp. Cover and cook for 2 to 3 more minutes, until all the clams are open. Remove from heat and add the calamari. Stir to cook in the hot broth. Add butter and basil to finish. Serve pasta with plenty of seafood and broth. Garnish with more basil and a drizzle of extra-virgin olive oil.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain. Return pasta to pot and coat with olive oil.