Bucatini Seafood Pasta

Known as Bucatini ai Frutti di Mare in Italy, the Bucatini Seafood Pasta recipe is worth a little extra work in the kitchen. With lobster, clams, shrimp, squid, and loads of fresh herbs, this rich and tangy pasta dish is a seafood lover’s dream.

INGREDIENTS

• 1 (1-pound) package DeLallo Bucatini
• 1 (2-pound) live lobster
• 1 cup DeLallo Extra Virgin Olive Oil
• 1 tbsp. crushed red pepper flakes
• 3 teaspoons DeLallo Fine Chopped Garlic in Water
• 3 carrots, sliced
• 1 bulb fennel, sliced
• 1 leek, white part only, sliced
• 1 medium yellow onion, sliced
• 1 cup dry white wine
• 1 tbsp. saffron threads (optional)
• 1 tsp. chopped tarragon
• 1 1⁄2 lb. littleneck clams
• 12 raw jumbo shrimp, peeled and deveined, tails left on
• 8 whole squid, cleaned and sliced, plus tentacles
• 1 (28-ounce) can DeLallo Imported San Marzano Tomatoes, crushed by hand
• Kosher salt, to taste
• Zest of 1 lemon
• Roughly chopped parsley, for garnish

DIRECTIONS

1. Cook pasta according to package directions.
2. Cook lobster in boiling water until tender, about 12–15 minutes. Chill lobster, then remove and chop the meat.
3. Heat 1⁄2 cup oil in large saucepan over medium-high heat. Add crushed red pepper flakes, half the garlic, carrots, fennel, leek, and onion. Cook until soft, about 8–10 minutes.
4. Add half the wine to the pan and cook until evaporated, about 2–3 minutes. Add saffron (optional), tarragon, and 1 1⁄2 cups of water. Simmer for 10 minutes.
5. Add remaining garlic and wine, along with the clams, shrimp, squid, and tomatoes.
6. Cook covered until the clam shells open, about 5–7 minutes. Add the lobster and pasta, salt, and zest; cook for 5 minutes. Garnish with parsley and serve.