TAGLIATELLE
WITH SQUID,
SCALLOPS,
AND SHRIMP
Serves 4
Chef Alfred Portale
INGREDIENTS
Coarse salt
1 tablespoon finely chopped, rinsed, salt-packed anchovy fillets (from 8-10 fillets)
2 cups chopped canned whole tomatoes, drained
2 teaspoons tomato paste
1 teaspoon minced garlic, mashed with a pinch of coarse salt
3 teaspoons coarsely chopped rinsed capers
¾ teaspoon sugar
¼ teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
freshly ground black pepper
8 ounces bay or small sea scallops
8 ounces large shrimp, peeled and deveined (about 12 shrimp)
8 ounces cleaned squid, sliced crosswise into thick rings
12 ounces fresh tagliatelle pasta
¼ cup chopped flat-leaf parsley
1 heaping tablespoon chopped basil leaves
DIRECTIONS
Bring a pot of salted water to a boil.
Meanwhile, in a bowl, make the tomato sauce: stir together the anchovies, tomatoes, tomato paste,
garlic, capers, sugar, red pepper flakes, and 2 tablespoons of the olive oil. Season to taste with salt
and pepper.
Heat the remaining 1 tablespoon oil in a wide, deep sauté pan set over medium heat. Season the
scallops with salt and pepper, add them to the pan, and sauté until just seared and firm to the touch,
approximately 2 minutes, depending on their thickness. Add the shrimp and sauté until firm and
pink, approximately 2 minutes, depending on size. Add the squid and cook until they just begin to
turn opaque, approximately 1 minute. Add the white wine and deglaze the pan.
Pour in the tomato sauce and bring it to a simmer over medium-high heat, approximately 2 minutes.
As the sauce warms, add the pasta to the boiling water and cook it for 2-3 minutes. Drain the pasta
and add it to the pan. Add parsley and basil. Toss, taste, and adjust seasoning with salt and pepper if
necessary.
To serve, transfer the pasta to a warmed bowl and present it family-style from the center of the table.
VARIATION: Another version of this pasta uses only squid; if you opt to do the same, deglaze with
red wine instead of white.
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