Italian Seafood Mezzi Paccheri

Name: Italian Seafood Mezzi Paccheri
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 g shrimp (peeled and deveined); 200 g mussels (cleaned and bearded); 200 g calamari (sliced into rings); 300 g mezzi paccheri pasta (dry); 2 tablespoons olive oil; 2 cloves garlic (minced); 1 cup cherry tomatoes (halved); 1/2 cup white wine; 1/4 teaspoon red pepper flakes (optional); Salt and pepper (to taste); 1/4 cup fresh parsley (chopped); 1 lemon (sliced into wedges)

50 min 4 servings Medium

All Recipes

Indulge in a luxurious plate of mezzi paccheri pasta with a medley of fresh seafood, bathed in a rich and savoury sauce.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Mezzi paccheri ai frutti di mare is a delightful Italian seafood pasta dish that captures the essence of the Mediterranean. The combination of mezzi paccheri, a unique tube-shaped pasta, with an assortment of fresh seafood creates a luxurious dining experience that is both satisfying and delicious. This dish is a celebration of the sea, featuring a variety of seafood such as shrimp, mussels, and calamari, all enveloped in a rich, garlicky tomato sauce. It's perfect for a special occasion or a weekend treat, bringing the flavours of Italy straight to your table.

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the mezzi paccheri and cook according to package instructions until al dente. Drain and set aside.

Pro tip: Reserve a cup of pasta water to adjust the sauce consistency later if needed.

Prepare the seafood

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink. Check that the internal temperature of the shrimp reaches 145°F / 63°C by inserting a thermometer into the thickest part. Remove and set aside.

Pro tip: Avoid overcrowding the pan to ensure even cooking.

Cook the mussels and calamari

In the same pan, add the mussels and a splash of water. Cover and steam for 5 minutes until the mussels open. Ensure the internal temperature of the mussels reaches 145°F / 63°C by probing the thickest part of the meat. Add the calamari rings and cook for another 2 minutes. Check that the calamari reaches an internal temperature of 145°F / 63°C by inserting a thermometer into the thickest part. Remove both and set aside.

Pro tip: Discard any mussels that do not open during cooking.

Create the sauce

Add another tablespoon of olive oil to the pan. Sauté the garlic until fragrant, about 30 seconds. Add tomatoes and cook until softened, about 5 minutes.

Pro tip: Crush the tomatoes slightly with a spoon to release their juices.

Deglaze and simmer

Pour in the white wine and let it simmer for 2-3 minutes. Add red pepper flakes, salt, and pepper to taste. Stir in the cooked seafood.

Pro tip: Simmering the wine helps to enhance the sauce's flavour.

Combine and serve

Add the cooked pasta to the sauce. Toss everything together until well combined. Serve hot with parsley and lemon wedges.

Pro tip: Use the reserved pasta water to loosen the sauce if it becomes too thick.

💡

Tips & Tricks

Use fresh seafood for the best flavour.
Do not overcook the seafood to maintain its tenderness.
Serve immediately after cooking for the best taste.
Pair with a crisp white wine for an elevated experience.

Frequently Asked Questions

What is mezzi paccheri?

Mezzi paccheri are short, tube-shaped pasta that are perfect for holding sauces and seafood.

Can I use other types of seafood?

Yes, you can substitute with clams, scallops, or fish fillets based on your preference.

How do I clean mussels?

Rinse under cold water and scrub the shells. Remove the beard with a quick tug.

Can I make this dish ahead?

It's best served fresh, but you can prepare the sauce in advance and reheat gently before adding cooked pasta.

What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or a light rosé complements the seafood flavours.

Serving Suggestions

Serve your mezzi paccheri ai frutti di mare with a sprinkle of freshly chopped parsley and a wedge of lemon for extra zest. It pairs beautifully with a crisp white wine like Pinot Grigio or a light rosé. For leftovers, store the pasta in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a splash of water if necessary to loosen the sauce.

Nutrition per serving

520

Calories

35g

Protein

10g

Fat

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