Bucatini pasta with clams and scallops
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 596, total fat 21 G., saturated fats 4 G., proteins 31 G., carbohydrates 72 G., fiber 2 G., cholesterol 80 mg, sodium 1068 mg, sugar - G.
Calories 596, total fat 21 G., saturated fats 4 G., proteins 31 G., carbohydrates 72 G., fiber 2 G., cholesterol 80 mg, sodium 1068 mg, sugar - G.
This seafood pasta is ready in less than half an hour and is incredibly delicious. Cooked buccatini pasta is tossed in a pan with bay scallops and shell-less clams, which are pre-sautéed with spices. The frying should take no more than five minutes to ensure the seafood retains its tender texture and juiciness. Immediately add the clam juice, lemon juice, grated Parmesan, and olive oil to the pasta, and it will be coated in a light, flavorful sauce with gooey cheese. Irresistible! Sprinkle with more Parmesan when serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 gr. bucatini or spaghetti
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 4 cloves garlic, thinly sliced
- 1/4 - 0.5 tsp red pepper flakes
- 1 can (280g) canned small clams, shelled, drained (don't discard the juice)
- 220 g bay scallops, thawed if frozen
- 1 teaspoon finely grated lemon zest + juice of 1 lemon
- 0.5 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus extra for sprinkling
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the water and discard the rest.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, and 1/2 teaspoon salt; cook until the garlic is lightly browned, about 2 minutes. Add the clams, scallops, and lemon zest. Cook, stirring, until the scallops are cooked through, about 2 minutes.
- Add the pasta, clam juice, lemon juice, parsley, and Parmesan to the skillet; cook, stirring to coat, for 1 minute, adding more of the reserved pasta water if the pasta looks dry. Season with salt and pepper to taste. Drizzle each serving with olive oil and sprinkle with Parmesan.
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