Spicy Seafood Pasta Recipe

Bring pasta water to boil

In a large pot bring 4 liters of water to a rolling boil. Add 2 tbsp coarse salt. Add 12 oz spaghetti or linguine and cook until just shy of al dente (follow package time minus 1-2 minutes). Reserve 1.5 cups (360 ml) of the starchy pasta cooking water and then drain pasta.

Pat shrimp, calamari and scallops dry with paper towels. Season lightly with 1/4 tsp salt and a pinch of black pepper. Heat a large heavy skillet or sauté pan over medium-high heat with 1 tbsp olive oil. Working quickly, sear shrimp 30–45 seconds per side until just opaque; remove to a plate. Sear scallops 45–60 seconds per side until just opaque; remove. Quickly sautée calamari 30–45 seconds until just firm; remove. The seafood will finish cooking later in the sauce. Keep pan heat moderate so they do not overcook.

Lower heat to medium and add remaining 2 tbsp olive oil and 1 tbsp butter to the same pan. When butter foams, add 6 sliced garlic cloves and 1 large chopped shallot and cook 1–2 minutes until fragrant and translucent, stirring constantly so garlic does not burn.

Add 1 tsp crushed red pepper flakes and the optional diced fresh red pepper; cook 30 seconds to bloom the chilies.

Stir in 1 tbsp tomato paste and cook 1 minute to caramelize slightly, then deglaze with 1 cup dry white wine, scraping browned bits from the pan. Let wine reduce by about half, 2–3 minutes.

Add 14 oz chopped tomatoes (or drained canned tomatoes) and 1 cup fish or low-sodium chicken stock. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly thicken. Taste and season with 1 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to taste.

Stir in 2 tbsp lemon juice and 1/4 cup chopped parsley. If sauce is too acidic, add a tiny pinch (1/4 tsp) sugar to balance.

Return the seared shrimp, scallops and calamari to the sauce, nestling them into the simmering liquid. Simmer gently for 1–2 minutes until seafood is just cooked through. Do not overcook—shrimp should be opaque and scallops firm.

Add the drained pasta to the pan with the sauce. Toss vigorously, adding up to 1 to 1.5 cups reserved pasta water a little at a time to loosen and marry sauce to pasta, until you achieve a silky, slightly loose consistency that coats the strands. Stir in 1 tbsp grated cheese to enrich if desired.

Remove pan from heat. Stir in 1 tsp extra-virgin olive oil and the optional 2 tbsp basil. Taste and adjust seasoning with more salt, pepper or lemon juice as needed.

Divide pasta among 4 warm bowls. Sprinkle each portion with remaining grated Pecorino/Parmesan (about 2 tbsp per serving), extra chopped parsley, and a pinch of red pepper flakes if you like it hotter. Serve with lemon wedges on the side.