Name: Paccheri con Sugo di Mare (Italian - Main Course )
Cuisine: Italian
Ingredients: Paccheri Pasta - 400g (400g); Clams - 500g (500g); Mussels - 500g (500g); Prawns - 500g (500g); Tomato Passata - 500ml (500ml); Garlic - 4 cloves (4 cloves); White Wine - 250ml (250ml); Extra Virgin Olive Oil - 4 tbsp (4 tbsp); Salt - To taste (To taste); Fresh Parsley - 4 tbsp (4 tbsp)

Paccheri con Sugo di Mare

Menu: Different Food Styles or browse Other Italian Recipes

Paccheri con Sugo di Mare (Italian - Main Course) Recipe

Large tube pasta served with a seafood sauce, which can include a variety of shellfish such as clams, mussels, and prawns.

Ingredients:

Paccheri Pasta - 14oz (400g)
Clams - 1lb 2oz (500g)
Mussels - 1lb 2oz (500g)
Prawns - 1lb 2oz (500g)
Tomato Passata - 2 cups (500ml)
Garlic - 4 cloves
White Wine - 1 cup (250ml)
Extra Virgin Olive Oil - 4 tbsp
Salt - To taste
Fresh Parsley - 4 tbsp

Instructions

In a large pot, bring salted water to a boil. Add the Paccheri pasta and cook according to package instructions until al dente. Drain and keep aside.
While the pasta is cooking, clean the clams and mussels. In a separate pan, heat 2 tablespoons of olive oil and sauté the garlic until fragrant. Add the clams, mussels, and prawns and cook for a few minutes until the shells open up and the prawns are pin
In the same pan, add 2 more tablespoons of olive oil and sauté some more garlic until fragrant. Add the tomato passata and white wine and cook for 10-15 minutes until the sauce thickens. Add salt to taste.
Add the cooked seafood to the tomato sauce and mix well.
Add the cooked Paccheri pasta to the seafood sauce and mix until all the pasta is coated with the sauce.
Serve hot, garnished with fresh parsley.

More Italian Recipes

Ziti alla Genovese

A baked pasta dish from Naples with a sauce made from onions, beef, and white wine. Despite its name, it doesn't originate from Genoa.

Pici all'Aglione

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.

Caponata

A Sicilian dish consisting of a cooked vegetable salad made from diced fried eggplant and celery seasoned with sweetened vinegar, capers in a sweet and sour sauce.

Spaghetti alla Puttanesca

Spaghetti served with a tangy, somewhat salty sauce made from tomatoes, olives, capers, anchovies, garlic, and chili.

Baccalà alla Lucana

A traditional dish from Basilicata, baccalà (salt cod) is simmered with tomatoes, bell peppers, potatoes, onions, black olives, and capers.

Cenci

A sweet treat made during the Carnival season in Tuscany, these are strips of dough that are fried and dusted with powdered sugar.

Spaghetti alla Carbonara

A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.

Ravioli di Ricotta e Spinaci

Homemade ravioli filled with spinach and ricotta cheese, often served with a simple tomato sauce or sage butter.

Fancy Something Else?

Churrasco

A popular grilled meat dish in Spain, churrasco typically refers to beef or pork cut into thin steaks or strips. The meat is marinated in spices, garlic, and olive oil before being grilled to perfection. It is often served with chimichurri sauce and accompanied by roasted vegetables.

Keema Samosa

Crispy pastry pockets filled with a spiced minced meat (keema) mixture. Keema samosas are a flavorful and savory appetizer enjoyed as a tea-time snack or party food.

Beef and Broccoli

Tender beef slices stir-fried with broccoli florets in a savory sauce. It's a popular and nutritious dish often served with steamed rice.

Yudofu

A simple and delicate dish made by simmering tofu in a flavorful kombu-based broth. Yudofu is a traditional Buddhist dish in Japan, known for its clean and subtle flavors. It is often enjoyed as a light and nourishing main course.

Bean Curd Skin Rolls (Fu Pi Juan)

Rolls made from bean curd skin, stuffed with a mixture of minced meat, vegetables, and mushrooms, then steamed or braised. They have a soft texture and absorb the flavors of the filling.

Pad Talay Nam Prik Pao

Pad Talay Nam Prik Pao is a spicy stir-fried seafood dish made with a variety of seafood such as shrimp, squid, and mussels, stir-fried with Thai chili jam (Nam Prik Pao), garlic, and vegetables. The dish offers a delightful combination of flavors, with a spicy and savory taste that enhances the freshness of the seafood.

Greek Moussaka

Moussaka is a classic Greek dish made with layers of eggplant, ground meat (often beef or lamb), and a creamy béchamel sauce. The dish is baked until golden and bubbling, creating a rich and flavorful main course. Moussaka is often served with a side salad and crusty bread, offering a satisfying and comforting option that represents the heartiness of Greek cuisine and the Mediterranean region.

Gai Tod

Gai Tod is a popular Thai street food dish that features crispy fried chicken. The chicken is marinated in a combination of garlic, soy sauce, and spices, and then deep-fried to achieve a golden and crunchy exterior. It is often served with sticky rice or as part of a rice-based meal.