Italian
Paccheri with Seafood and Saffron
by Chef in Camicia · 306K subscribers on YouTube
A festive seafood pasta dish with scampi, shrimp, clams, and a hint of saffron, all cooked in a rich fish stock.
- Prep
- 30 min
- Cook
- 1h
- Total
- 1h 30min
- Servings
- 2
- Difficulty
- medium
Ingredients
17 items- 200 gPaccheriLarge tube pasta
- 8 pcsScampiWhole scampi; heads used for stock, tails for final dish
- 200 gSmall ShrimpSmall shrimp; heads for stock, tails for final dish
- 400 gClamsClams; some left whole for garnish
- 1 pcsCelery1 stalk, roughly chopped for stock
- Carrot1 carrot, roughly chopped for stock
- Onion1 onion, roughly chopped for stock
- Cherry Tomatoes(optional) — A handful of cherry tomatoes for color and flavor
- White WineFor deglazing
- Ice(optional) — A few cubes to preserve color and flavor
- WaterAs needed for stock and pasta cooking
- Saffron1 packet or a pinch, dissolved in milk or cream
- Latte o Panna(optional) — A small amount to dissolve saffron
- 1 pcsGarlic1 clove, for opening clams
- Parsley(optional) — Stems only, for opening clams
- Extra Virgin Olive OilAs needed for cooking
- SaltFor pasta water
Method
- Roughly chop celery, carrot, and onion. Sauté them in a pan until well browned and caramelized.
- Add the heads of scampi and shrimp to the pan and continue to cook.
- Add a handful of cherry tomatoes, then deglaze with white wine and let the alcohol evaporate.
- Add a few ice cubes to preserve color and flavor, then add enough water to cover. Cover and simmer on medium-low heat for about an hour to make a fish stock.
- In another pan, open the clams with olive oil, a clove of garlic, and parsley stems. Once opened, remove the clams from their shells (reserve a few for garnish) and filter the liquid.
- Filter the fish stock as well. Combine the two liquids.
- Boil paccheri in abundant salted water for 7–8 minutes, until partially cooked.
- Drain the pasta directly into the combined liquids and continue cooking 'risotto style', adding more liquid as needed.
- Dissolve a packet of saffron in a little milk or cream.
- Cut the scampi and shrimp into pieces.
- When the pasta is 2–3 minutes from done, add the scampi, shrimp, and clams. Cook briefly.
- Add the saffron mixture and stir well.
- Plate the pasta, garnish with a whole clam or two, and serve.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
