Name: Bucatini ai Frutti di Mare
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 1 28-oz. can whole peeled tomatoes, crushed by hand; 8 whole cleaned squid and their tentacles, tubes sliced; 1 tbsp. chile flakes; 1 cup extra-virgin olive oil; 1 2-lb. live lobster; 1 bulb fennel, trimmed and sliced, fronds reserved to garnish; 1 leek, white part only, rinsed and sliced; Kosher salt, to taste; 2 carrots, peeled and sliced; 1 lb. bucatini; 6 cloves garlic, chopped; 1½ lb. littleneck or Manila clams, scrubbed; 1 cup dry white wine; ½ cup fresh carrot juice; Grated zest of 1 lemon; 1 tbsp. saffron threads; 1 medium yellow onion, sliced; 1 tsp. chopped fresh thyme; 12 raw jumbo shrimp, peeled and deveined, tails on

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

This colorful seafood pasta draws its inspiration from the fishermen’s meals that originated on the docks of Italian seaside villages, where the leftovers of the catch—clams, shrimp, squid—were thrown into the pot and served over pasta. In this version, the lobster shells are cooked and puréed along with the aromatics and wine to create the sauce.