Pasutice with Seafood Sauce

Name: Pasutice with Seafood Sauce
Yield: serves 6
Ingredients: 1 batch (1 1/2 pounds) fresh pasutice, page 20; 18 littleneck clams (1 1/2 pounds or so in the shell), scrubbed; 1/2 pound small raw shrimp in the shell (about 20 shrimp, U-40 size); 1/2 pound sea scallops, preferably “dry” (not soaked in preservative); 1/2 teaspoon or more coarse sea salt or kosher salt, plus more for the pasta; 10 tablespoons extra-virgin olive oil; 6 plump garlic cloves, crushed and peeled; 1/2 teaspoon peperoncino flakes, or to taste; 1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 2 tablespoons or so chopped fresh Italian parsley; A pasta machine for rolling the dough; A shucking knife or other knife with sturdy blade; A big pot for cooking the pasta; A heavy 14-inch skillet or sauté pan, or the widest pan you have

December 14, 2011

This is typical of Istrian preparations for the abundance of fresh seafood that blesses the region—fast, simple, and full of flavor. The longest step is cutting the pasta dough into diamond-shaped pasutice, which can be done hours ahead or frozen way in advance. (And though pasutice is the optimal and traditional pasta, linguine would be a fine substitute.) For the sauce itself, the cooking takes just minutes. Use your widest skillet, so the shellfish sauté and caramelize quickly in the dry pan, then cook them only briefly in the liquid, or they will become rubbery.

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