Rigatoni with grilled squid, clams, and heirloom tomatoes

Name: Rigatoni with grilled squid, clams, and heirloom tomatoes
Yield: Serves 4
Cuisine: American
Ingredients: 1 pound (455 g) rigatoni or favorite pasta; ¼ cup (25 g) sourdough crumbs, toasted; ¼ cup (25 g) sourdough crumbs, toasted; 1 teaspoon crushed red pepper flakes; ¼ cup (25 g) grated Parmesan; 5 ripe heirloom or beefsteak tomatoes, seeded and finely chopped; ¼ cup (60 ml) white wine; 1 pound (455 g) Manila clams, scrubbed; 1 pound (455 g) Manila clams, scrubbed; 12 large fresh basil leaves, sliced into thin strips; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 1 pound (455 g) rigatoni or favorite pasta; 5 ripe heirloom or beefsteak tomatoes, seeded and finely chopped; 1 tablespoon chopped garlic; ¼ cup (35 g) minced white onion; ¼ cup (60 ml) extra-virgin olive oil; 1 pound (455 g) squid, cleaned and cut into tubes and tentacles; 1 pound (455 g) squid, cleaned and cut into tubes and tentacles; 1 cup (240 ml) olive oil; 3 tablespoons rice wine vinegar; 3 tablespoons fresh lime juice; ½ cup (30 g) chopped green onion tops; ½ cup (20 g) fresh basil leaves; ½ cup (25 g) fresh flat-leaf parsley leaves; 2 cloves garlic; 1 large shallot, peeled and coarsely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This recipe is from Jeremy Sewall of Row 34 restaurant in Boston and Portsmouth. He notes: “Fresh squid is one of my favorites and it loves to be grilled. Marinate for a least an hour, but longer is okay. If you don’t have a grill for the squid, you can sauté it as well. If you have everything ready, this dish comes together pretty quickly. If you want to add other seafood like shrimp or mussels to this pasta, they are a great addition. If you do, marinate and grill the shrimp as well.”

Ingredients

Americas
United States
Portsmouth
Boston
Fish course
Pescatarian
California
Pasta

Ingredients

Method