Scialatielli Allo Scoglio

Method

1. Prepare the seafood: clean shrimp and scampi, leaving the carapace on, and remove the intestinal vein with a toothpick. Clean mussels and clams thoroughly, removing the byssus. Cut calamari into strips the same length as the pasta. Cut swordfish into small pieces.
2. In a large pan, heat extra virgin olive oil with a few parsley stems and one clove of garlic. Add clams and mussels, cover, and cook over high heat until they open (2-3 minutes). Remove from heat, take out most of the shellfish, and reserve the cooking liquid. Strain the liquid through a fine sieve if needed.
3. In the same pan, heat a little oil with a crushed garlic clove and chili pepper. Add scampi and cook until the tail starts to curl. Add a spoonful of the reserved shellfish liquid, cover briefly, then remove scampi. Repeat the same process with the shrimp.
4. Add swordfish pieces to the pan and cook on medium heat, adding a bit more shellfish liquid. Cook for a few minutes until the fish is just done, then set aside.
5. Bring a large pot of salted water to a boil. Cook the scialatielli (or other pasta) until al dente. About 1 minute before the pasta is ready, add the calamari strips to the pan with the seafood sauce. Stir briefly until calamari turns white and firms up.
6. Drain the pasta, reserving some pasta water. Add the pasta to the pan with the seafood sauce. Toss well over low heat, adding pasta water if needed to adjust consistency. Turn off the heat.
7. Add the reserved shellfish (both shelled and unshelled), scampi, and shrimp back into the pan. Cover and let rest for 1 minute to meld flavors. Stir gently.
8. Finish with chopped fresh parsley, freshly ground black pepper, and a drizzle of raw extra virgin olive oil. Serve immediately.