Pasta e Fagioli Frutti de Mare
Courtesy of chef Jason Todd Rice
½ pkg. Calamarata Pasta
½ pkg. Controne "No-Soak" Heirloom Beans
1 Tbsp Sea & Salt (Bottarga Sea Salt)
1 jar Radici Tomato Pieces with Tuscan Giant Basil
3 Tbsp Marino Organic Extra Virgin Olive Oil
4ea. Garlic cloves, very thinly sliced
16-20 Tiger Shrimp
½ lb Manila Clams
½ lb Penn Cove Mussels
½ lb Fresh Bay Scallops
Place beans in a medium pot of lightly salted water and bring to a boil…then turn down to a simmer and cook for about 2hrs.
Bring a large pot of lightly salted water to a boil and cook pasta just to al Dente. Drain off the pasta and run cool water over the noodles to stop cooking…drizzle with olive oil and set aside.
Open jar of tomatoes, drain off and retain all juice…place solids on a cutting board and rough chop into ½ inch slices…set aside.
Prepare shrimp by removing the shell and thoroughly cleaning out the back vein. Wash clams & mussels well and throw away any that are open/dead. Remove the foot muscle from each scallop and rinse thoroughly with cold water.
Heat a large sauté pan with the olive oil and lightly sauté garlic until just clarified. Add in the shrimp, then clams & mussels, and scallops last. Sauté for just a minute or two. You can deglaze with a splash of white wine at this point, if desired. Then add in the beans, tomatoes and the reserved tomatoes juice from the jar. Add in the pasta, stirring in thoroughly and cover the pan, allowing all ingredients to cook through. Portion into pasta bowls and top with fresh julienned basil and shaved parmesan.