Paccheri del Mare Adriatico con Pomodorini del Piennolo e Scaglie di Bottarga Dorata
A culinary journey to the sun-drenched coasts of Southern Italy, this dish celebrates the pristine bounty of the Adriatic Sea. Al dente paccheri pasta, with its grand, tubular form, cradles a vibrant symphony of succulent seafood—tender calamari, plump mussels, and sweet shrimp—bathed in a luminous sauce crafted from the intensely sweet and slightly acidic Piennolo cherry tomatoes, kissed with garlic and a hint of fiery peperoncino. The aroma is a captivating blend of fresh ocean breeze and garden-fresh ripeness. Each bite offers a harmonious balance of sweet seafood, bright tomato, and the satisfying chew of the pasta, all culminating in the exquisite, briny whisper of golden bottarga flakes, adding a final layer of umami depth and a luxurious texture.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Paccheri pasta400 g
- Fresh mussels200 g, cleaned
- Shrimp150 g, peeled and deveined
- Calamari150 g, cleaned and cut into rings
- Piennolo cherry tomatoes400 g (or high-quality datterini/cherry tomatoes)
- Garlic3 cloves, thinly sliced
- Extra virgin olive oil60 ml
- Dry white wine100 ml
- Fresh parsley0.25 cup, chopped
- Red pepper flakes (peperoncino)0.5 teaspoon, or to taste
- Bottarga di muggine (mullet roe)20 g, finely grated or shaved
- Saltto taste
- Freshly ground black pepperto taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the seafood: Clean the mussels thoroughly, discarding any open ones that don't close when tapped. Peel and devein the shrimp. Clean the calamari and cut into rings.
- 2Step 2
Start the sauce: In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- 3Step 3
Add tomatoes: Add the Piennolo cherry tomatoes (whole or halved if large) to the skillet. Cook for about 8-10 minutes, gently crushing some of them with the back of a spoon to release their juices, until they begin to break down and form a sauce.
- 4Step 4
Deglaze and add mussels: Pour in the white wine and let it simmer for 2 minutes to allow the alcohol to evaporate. Add the cleaned mussels, cover the skillet, and cook for 3-5 minutes, or until the mussels have opened. Discard any unopened mussels.
- 5Step 5
Cook pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the paccheri pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- 6Step 6
Finish the sauce: Add the shrimp and calamari to the skillet with the tomatoes and mussels. Cook for another 2-3 minutes, just until the shrimp turn pink and the calamari is tender. Be careful not to overcook the seafood.
- 7Step 7
Combine: Drain the cooked paccheri and add it directly to the skillet with the seafood sauce. Add half of the chopped fresh parsley. Toss everything together vigorously, adding a splash or two of the reserved pasta cooking water if needed to create a glossy sauce that coats the pasta beautifully.
- 8Step 8
Serve: Plate the paccheri generously. Garnish each serving with the remaining fresh parsley and a generous sprinkling of finely grated or shaved bottarga di muggine. Serve immediately.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.