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Paccheri with Seafood Medley

(Serves 4)
Paccheri with Seafood Medley
Paccheri with Seafood Medley

10-12 ounces paccheri, or other large pasta
1/4 cup olive oil
1/4 cup chopped onion
1 large garlic clove, minced
Red pepper flakes, to taste
4 ripe medium tomatoes, seeds removed and cut into 1/2-inch wedges
1-1/2 cups dry white wine
1 pound mixed seafood (shrimp, scallops, calamari, mussels)
Salt and pepper
2 tablespoons chopped fresh parsley


Cook the paccheri in boiling salted water for 10-12 minutes, drain, and set aside.

Heat the olive oil in a large skillet over medium-high heat.  Sauté the onion for 3-4 minutes, until just beginning to brown.  Add the garlic and red pepper flakes; sauté for 1 minute.  Add the tomatoes and wine; cook for 1 minute.
Add the seafood and season with salt and pepper.  Cover the skillet and cook until the seafood is cooked but still tender, about 4-5 minutes.

Add the drained paccheri to the skillet and cook for 2 minutes more.
Stir in the chopped parsley and serve.
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Paccheri are a very large tube-shaped pasta with origins in Campania and Calabria.  If you can't find paccheri pasta, use any large pasta such as rigatoni.

This pasta dish is actually very quick and easy to make but it tastes like the flavors took quite a while to develop.  It's nice for a weeknight meal, to serve to dinner guests or even to add to your Christmas Eve seafood menu.  There are frozen seafood medley bags now available in supermarkets which contain the seafood ingredients suggested in this recipe.  If you can't find them where you live, add a 1 pound combination of your favorite fresh seafood or simply use just one type of seafood, such as shrimp or scallops. 
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