Paccheri with seafood ragù

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Paccheri is the perfect pasta to serve with Pasquale Torrente's seafood ragù recipe – these wide tubes trap every little morsel, ensuring you get a good amount of sauce with every bite.

First published in 2018




Paccheri with seafood ragù


Place a large pan with a lid over a high heat. Once hot, add the mussels and clams and place the lid on the pan. Cook until they just start to open, then drain over a colander, reserving the juices. Discard any shellfish that have not opened. When cool enough to handle, pick the meat from the shells and set aside
Add a dash of oil to a saucepan and fry the garlic until just starting to colour. Add the squid, baby squid, cuttlefish and octopus and sauté briefly
Add the tomatoes to the pan, along with the reserved juices from cooking the mussels and clams. Simmer for 15 minutes
Bring a large pan of water to the boil, season heavily with salt, then add the paccheri. Cook until al dente, then drain
Add the prawns to the sauce and simmer until just cooked. Stir through the reserved mussels and clams, then add the drained pasta to the sauce. Add some chopped parsley, season with pepper and serve
  • 20 prawns, peeled
  • 1 handful of chopped parsley
  • pepper

Discover more about this region's cuisine:

In Cetara, the village he grew up in, Pasquale Torrente creates simple dishes that champion the flavours of the Amalfi Coast – with anchovies and his beloved colatura sauce at their core.

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