Festa dei Sette Pesci

INGREDIENTS 

1/2 medium onion- chopped

1 bulb of fennel- finely diced

3 cloves of garlic- chopped

1/4tsp red pepper flakes

3tbsp tomato paste

1 cup dry red wine

2 cups tomato puree

2 pounds of mussels- scrubbed and debearded

1 pound clams- scrubbed

1/2 pound crab claws

1/2 pound lobster meat- cooked

1/2 pound scallops

2 pounds shrimp- peeled and deveined 

1 pound Parpadelle, cooked 

A shave of bottarga 

EVOO to garnish 

DIRECTIONS

STEP 1

In a large skillet, heat 3 tbsps of olive oil over medium heat. Add onion and fennel and saute until translucent (4-5 mins). Add garlic and red pepper flakes and season with salt. Cooking while stirring constantly for another minute. Add tomato paste and continue to stir until the tomato paste begins to caramelize and deepen in color (about 4 minutes). Add the white wine and stir consistently until most of the liquid has evaporated. Add the tomato puree, continue stirring until sauce thickens (about 8-10 minutes). Season with salt to taste

STEP 2

Cook the pappardelle in a large pot of boiling salted water. Strain and reserve 1/2 cup of pasta water.

STEP 3

Add the mussels, clams, scallops, crab, and shrimp to the sauce and over until the mussels have opened (about 4 minutes). Move the shrimp and mussels to one side of the pan and add in the parpadelle. Toss and stir to coat and add reserved pasta water if needed. Once the paste is coated, toss with the mussels and shrimp; add lobster meat to warm through. 

STEP 4

Transfer to a serving platter and top with a shave of bottarga and a drizzle of good quality extra virgin olive oil- ENJOY!