Ingredients: Per 4 servings
- 1 lb bucatini
- 5 oz squid
- ⅝ lb mussels
- ⅝ lb clams
- 5 oz medium shrimp
- 1 clove of garlic
- ¼ cup extra virgin olive oil
- 1 tablespoon parsley, chopped
- 1 leaf of sage
- 3 ½ oz canned tomatoes
- salt and pepper to taste
- ½ cup dry white wine
Clean the mussels using a brush, then carefully wash the mussels and clams by rinsing them under running water multiple times to remove any dirt or impurities.
Place mussels and clams in a pan with a tbsp of olive oil. Cover and place over medium heat. Toss from time to time using the handle of the pan and making rapid movements with your wrist so that the pan’s contents mix together. Cook until the mussels and clams open. Then remove from the heat and let cool. Once cool, remove them from their shells and place the meat in a bowl.
Slowly strain the pan juices using a sieve and transfer them into a bowl.
Place a fairly large pan over medium heat. Add the remaining oil and, once hot, add a generous tbsp of chopped parsley, a sage leaf and then cleaned squid, sliced.
Sauté for a couple of minutes, then add the white wine. Let evaporate, then add chopped tomatoes. Cook the pasta sauce for another 5 minutes, then add 3 to 4 tbsp of the strained juices from the mussels and clams. Cover the pot and cook for 6 to 8 minutes. For the last 3 minutes of cooking, add the mussels, clams and shrimp, peeled and deveined.
In the meantime, cook the bucatini in a large pot of boiling salted water. Check the box for the cooking time. When done, drain the pasta and toss with the sauce. Season with freshly ground black pepper.
People, especially those living hear the sea, have been eating mollusks for thousands of years. Ancient documents attest to just how much Mediterranean populations loved shellfish, especially the Greeks and Romans. They ate oysters, which were already highly valued, as well as mussels, the oyster’s so-called “poor sister.” Documents show that the Romans were farmed mussels beginning in the first century AD. And like oysters, mussels were considered for centuries to be an aphrodisiac due to their shape, however, unlike oysters, they were consumed during the Middle Ages, even in monasteries where meat was not allowed to be served. The monks would prepare mussels using a wide range of recipes, many have been passed down, practically unchanged, until today.
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