Seafood Pasta! I am well known in my circle of friends for my luscious, giant bowls of seafood pasta–perfect for a Saturday night, and a wonderful dish to gather your friends around.
A number of years ago I started eating gluten-free(ish) and simply can’t believe how much better I feel. Finding a gluten-free pasta can be tricky, so I was absolutely delighted to discover Chickapea Pasta, and I’ve never looked back. Pasta is such a comfort food but can leave you and your family feeling sluggish. Not the case with the ingredients in Chickapea: lentils and chickpeas! The flavor combination offers a rather satisfying magical nuttiness.
There are so many wonderful ways to prepare it, and of course it’s great with a simple Pomadora, but you know I’m a gal who appreciates a celebration dish. The combination of clam juice, seafood, butter and liquid salami makes this dish so festive.
A magic elixir is priceless–those special ingredients I make or discover that are the springboard to many inspired dishes. Like homemade chicken stock, and pistachio pesto, my new discovery is Nduja – a spicy, spreadable, pork salami from Italy. It’s delicious, and when diluted with stock and some butter, it’s magic!
Spicy Seafood Chickapea Pasta
- 1-1/2 Tbsp olive oil (15 mL)
- 1/2 cup shallots, chopped (75 g)
- 1 cup white wine (240 mL)
- 1 (8 oz) bottle clam juice (227mL)
- 2-3 lbs. clams (900 – 1350 g)
- 3/4 lb. shrimp, any size. Defrosted and deveined (340 g)
- 1/2 stick unsalted butter (113 g)
- 1 Box Chickapea Penne Pasta (227 g)
- 4 oz. Nduja/spreadable salami (113 g)
You want to be sure the pasta is done when the sauce is done. Start boiling the pasta at the same time you put the clams in.
- In a large pot, begin to boil the water for your pasta.
- Over medium-high heat in a large sauté pan, heat the olive oil. Add the shallots and sauté for about 2 minutes, or until translucent.
- Add 1 bottle clam juice and and the white wine and stir to combine. Let cook for 2-3 minutes.
- Add clams and cook for another 2 minutes, or until mostly open.
- Boil Chickapea pasta for 4 minutes. Remove promptly from water when done (for al dente pasta), saving a cup of pasta water for later use.
- Add shrimp and 1/2 stick butter and cook for 2-1/2 minutes.
- Add the Nduja to the pan and stir to combine well.
- Add pasta and stir some more. (If you feel there is not enough liquid in the pan, add a bit of your reserved pasta water and stir.)
- Serve and enjoy!
- Cutting board
- Measuring spoons and measuring cups
- Pairing knife and chef’s knife
- Large pasta pot with insert
- Large sauté pan