Here’s a possible revision of the recipe of “paccheri allo scoglio” provided in the given content:
- 400 g paccheri pasta
- 500 g mussels
- 500 g clams
- 500 g shrimp
- 500 g squid
- 500 g tomato passata
- 2 cloves of garlic
- extra-virgin olive oil
- hot pepper
Clean and wash the mussels and clams in cold water until they release all the sand.
In a large pan, sauté some finely chopped garlic with extra-virgin olive oil and hot pepper. Add the mussels and clams, cover with a lid and let them cook until they open. At this point, remove the mussels and clams from the pan and filter the cooking liquid to remove any impurities.
In the same pan, sauté some more garlic with extra-virgin olive oil and hot pepper. Add the squid and shrimp, and let them cook until they become opaque.
Then, add the tomato passata and cook for another 10-15 minutes, until the sauce has thickened.
Meanwhile, cook the paccheri pasta in a large pot of salted boiling water until al dente. Reserve a small cup of the cooking water, then drain the pasta and add it to the pan with the seafood sauce.
Toss the paccheri with the sauce and let them cook for another minute, adding the reserved cooking water if necessary, until the pasta is coated with the sauce.
Serve the paccheri allo scoglio hot, with some chopped parsley and a drizzle of extra-virgin olive oil on top.