THIS is How Chefs Make Seafood Pasta

By Chef Billy Parisi · 35 min

Ingredients

Instructions

1. Pat the scallops and shrimp dry with paper towels and keep them separate.
2. Heat the olive oil in a large saucier or rondeau over medium-high heat. When the oil is smoking, add the scallops, spread them out and season right away with salt. Sear 20 to 30 seconds per side, until just browned. Set aside on a plate.
3. Return the pan to medium heat, add the shrimp, spread them out and season with salt. Cook 45 seconds per side, until pink and nearly cooked through; they should form a loose C shape. Set aside with the scallops.
4. Add 1 tablespoon of butter to the pan with the shallot and garlic and cook over low to medium heat for 3 to 4 minutes.
5. Meanwhile, cook the bucatini for 9 to 11 minutes. If you want to work ahead, par-boil it, drain, cool under cold water and toss with oil until needed.
6. When the shallot and garlic are lightly browned, add the Fresno pepper and sauté over medium heat for 1 minute.
7. Add the mussels and clams and sauté for 1 minute. Deglaze with the white wine, add the chicken stock and salt, cover and cook 4 to 5 minutes, until the shellfish have opened.
8. Remove the shellfish. In the pan, add the remaining butter and adjust the seasoning with salt and pepper.
9. When the butter has melted and the pasta is cooked, add the pasta to the pot with the Parmigiano and parsley. If pre-cooked, reheat briefly in boiling water for 20 seconds before adding.
10. Toss vigorously until the pasta is coated in the sauce and emulsified.
11. Fold the cooked seafood back in until combined. If using, fold in the cherry tomatoes.
12. Serve in the pot or a large bowl, with optional lemon zest, red pepper flakes, Parmigiano and parsley.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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