072_40857_Pasta_f1.indd 72 72 COASTAL LIVING and-match ingredient planthatlets you swap inany , protein, So you’veSo mastered thelinguinewithclamsauce–how about showing love? thetagliatellesome We’ve designedamix- BY CHRISHUGHESRECIPES BY ROBBY MELVIN PHOTOGRAPHS BY CAITLIN BENSEL , pasta andgarnishforaseafood nightany night Over This April2018 02082018131507 2/8/18 1:04 PM

PROP STYLING BY MINDI SHAPIRO LEVINE; FOOD STYLING BY MARY CLAIRE BRITTON; RED CHILE: MIKE FLIPPO/SHUTTERSTOCK 072_40857_Pasta_f1.indd 73 Bonito Butter, Butter, Bonito ih Clams, with and Herbs Spaghetti recipe, p. 79 p. recipe, 02082018131509 PASTA PROTEIN SAUCE GARNISH April 2018 April 2018 COASTAL LIVING 2/8/18 1:04 PM 73

072_40857_Pasta_f1.indd 74 Shrimp, Tomato Shrimp, Anchovy Sauce, Sauce, Anchovy with with Tagliatelle and Chiles recipe, p. 80 p. recipe, - 02082018131510 PASTA PROTEIN SAUCE GARNISH 2/8/18 1:04 PM

RED CHILE: MIKE FLIPPO/SHUTTERSTOCK 072_40857_Pasta_f1.indd 75 Tonnato, and Breadcrumbs Oil with with Bucatini White Beans, Beans, White recipe, p. 79 p. recipe, 02082018131512 PASTA PROTEIN SAUCE April 2018 April 2018 GARNISH or Genova. brands suchasOrtiz olive oil,fromgourmet jarred tunapackedin high-quality tinnedor That meanssourcing assertive flavors. that tonnatohavebig, It’s arequirement TEST KITCHEN TIP COASTAL LIVING 2/8/18 1:04 PM 75

PASTA PROTEIN SAUCE GARNISH Strozzapreti with Grilled Calamari, Roasted , and Crispy Chickpeas recipe, p. 80

TEST KITCHEN TIP

Roasted tomatoes are a versatile pasta picker-upper, with a concentrated taste that trumps their PASTA PROTEIN SAUCE GARNISH canned counterparts. Paccheri with Bonus: Roasting Seared Swordfish, means one fewer thing to babysit on , and Citrus a burner. Breadcrumbs recipe, p. 80

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072_40857_Pasta_f1.indd 76 02082018131528 2/8/18 1:04 PM 072_40857_Pasta_f2.indd 77 02132018101742 2/13/18 10:15 AM Bucatini with White OLIVE OIL BREADCRUMBS Spaghetti with Clams, Beans, Tonnato, and MAKES about 1/4 cup Bonito Butter, and Herbs ACTIVE 10 min. Olive Oil Breadcrumbs TOTAL 10 min. SERVES 4 1/4 cup panko (Japanese-style ACTIVE 35 min. SERVES 4 breadcrumbs) TOTAL 45 min. ACTIVE 25 min. 2 Tbsp. extra-virgin olive oil TOTAL 25 min. 1 cup (8 oz.) unsalted butter 1 clove, minced (about 1 tsp.) 1 cup dried bonito flakes 8 oz. uncooked bucatini pasta 1/4 tsp. kosher salt 8 oz. uncooked spaghetti 2 Tbsp. table salt 2 Tbsp. olive oil 1 (6- to 8-oz.) jar tuna packed in olive Place panko and oil in a medium skillet; oil (preferably Italian), undrained cook over medium, stirring often, until 1 shallot, thinly sliced (about 1/2 cup) 3/4 cup slightly browned, about 3 minutes. Add 3 garlic cloves, minced (about 1 Tbsp.) 3 anchovy fillets garlic and salt; cook, stirring constantly, 1/4 tsp. crushed red pepper 3 Tbsp. drained capers until golden brown, 1 to 2 minutes. 4 fresh thyme sprigs 1 tsp. lemon zest plus 3 Tbsp. fresh juice (from 1 lemon) 11/2 lb. littleneck clams, scrubbed 1/4 cup plus 2 Tbsp. extra-virgin olive oil, Reginetti with Guanciale, 1 cup dry white wine divided 1 Tbsp. fresh lemon juice (from 1 tsp. kosher salt, divided , and Greens 1 lemon) 1/2 tsp. black pepper, divided 1/2 tsp. kosher salt SERVES 4 1/2 cup chopped red onion (from 1/4 cup chopped fresh herbs (such as ACTIVE 30 min. parsley, chives, oregano, or thyme) 1 small onion) TOTAL 30 min. 1/2 cup thinly sliced celery (from 1. Melt butter in a small saucepan over 8 oz. uncooked reginetti pasta 1 small stalk) low, stirring occasionally. Stir in bonito 2 Tbsp. table salt 3 garlic cloves, minced (about 1 Tbsp.) flakes. Remove from heat, and let stand 3 cups thinly sliced greens (such as kale, 1 (15-oz.) can cannellini beans, 10 minutes. collard, or mustard) (about 12 oz.) drained and rinsed 2 Tbsp. extra-virgin olive oil 2. Pour butter through a fine wire-mesh 2 Tbsp. thinly sliced chives 2 tsp. fresh lemon juice (from 1 lemon) strainer set over a medium bowl. Press Olive Oil Breadcrumbs (recipe follows) 1/4 tsp. black pepper bonito flakes with a rubber spatula to 1. Cook bucatini according to package 1 tsp. kosher salt, divided extract all the butter. Discard bonito flakes. directions, adding table salt to the 1 Tbsp. olive oil Pour infused butter into an airtight con- water. Drain pasta, reserving 11/2 cups 6 oz. guanciale, chopped tainer, and refrigerate until ready to use. cooking water. 1/4 cup unsalted butter, cut into pieces 3. Cook spaghetti according to package 2. Place tuna, mayonnaise, anchovies, 2 tsp. fresh thyme leaves directions. Drain pasta, reserving 1/2 cup capers, lemon zest and juice, 1/4 cup of 3 garlic cloves, thinly sliced cooking water. the olive oil, 1/2 teaspoon of the kosher 2 oz. Parmigiano-Reggiano cheese, 4. Heat oil in a large skillet over medium. salt, and 1/4 teaspoon of the pepper grated (about 1/2 cup) TEST KITCHEN TIP Add shallot, garlic, crushed red pepper, in a blender; process until smooth. Place 1 tsp. sherry and thyme; cook until shallot and garlic tonnato sauce in a bowl; set aside. Don’t dump your 1. Cook reginetti according to package are softened, about 2 minutes. Add clams pasta water! That 3. Heat remaining 2 tablespoons olive oil directions, adding table salt to the and white wine; increase heat to high. starchy leftover in a large skillet over medium-high. Add water. Drain pasta, reserving 11/2 cups Bring to a boil; cover and cook, shaking liquid in the pot not onion and celery; cook, stirring often, until cooking water. occasionally, until clams open, 4 to 5 min- only adds flavor, are tender, about 5 minutes. 2. Place greens in a medium bowl. Toss utes. Transfer clams and liquid to a bowl; but also helps marry Add garlic; cook, stirring often, 30 seconds. with extra-virgin olive oil, lemon juice, set aside. Discard thyme and any clams sauce to noodle— 4. Stir in beans and pasta; cook 3 minutes. pepper, and 1/2 teaspoon of the kosher salt. that do not open. and not just here, Add tonnato sauce and 1 cup of the Massage for 2 minutes; set aside. 5. Return skillet to medium-high. Add but in any successful reserved cooking water, and toss to coat. 3. Heat olive oil in a large skillet over reserved cooking water and lemon juice; pasta prep. If necessary, add remaining cooking water, medium-high. Add guanciale, and cook, cook until slightly thickened, about 1/4 cup at a time, until a smooth sauce stirring often, until crispy, about 8 2 minutes. Remove from heat; whisk in forms. Stir in chives and remaining 1/2 tea- minutes. Drain on paper towels. Reserve bonito butter and salt. Add clam mixture spoon kosher salt and 1/4 teaspoon pepper. 2 tablespoons hot drippings in skillet. and pasta; cook over medium-low until Divide among 4 bowls, and top with Olive 4. Reduce heat to medium. Add butter, heated through, about 2 minutes. Divide Oil Breadcrumbs. Serve immediately. thyme, garlic, and remaining 1/2 teaspoon among 4 bowls, and top with chopped salt; cook until butter is brown and toasty, herbs. Serve immediately. PASTA PROTEIN SAUCE GARNISH about 2 minutes. Remove from heat; Reginetti with stir in 1 cup reserved cooking water. Return to medium heat, and simmer until Guanciale, sauce is slightly thickened. Add pasta, Garlic Sauce, guanciale, cheese, and vinegar; toss to and Greens combine. Divide among 4 bowls, and top with greens mixture. Serve immediately. recipe opposite

78 COASTAL LIVING April 2018 April 2018 COASTAL LIVING 79

072_40857_Pasta_f2.indd 78 02132018101743 2/13/18 10:15 AM 072_40857_Pasta_f1.indd 79 02082018131532 2/8/18 1:04 PM Paccheri with Seared Melt butter in a medium skillet over CRISPY CHICKPEAS Swordfish, Agliata, and medium. Add panko, and cook, stirring MAKES about 2 cups often, until deep golden brown, 3 to ACTIVE 10 min. Citrus Breadcrumbs 4 minutes. Remove from heat. Stir in TOTAL 30 min. lemon zest and juice, and salt. 2 Tbsp. extra-virgin olive oil SERVES 4 1 (15-oz.) can chickpeas (garbanzo ACTIVE 30 min. beans), drained and patted dry TOTAL 30 min. Strozzapreti with 1/4 tsp. kosher salt 8 oz. uncooked paccheri pasta Grilled Calamari, 1/8 tsp. black pepper 11/2 oz. day-old Italian bread, crust 2 tsp. finely chopped fresh flat-leaf removed Roasted Tomato Sauce, parsley 3 Tbsp. chicken stock 1. Preheat oven to 400°F. Heat oil in a 10- 3/4 cup toasted walnuts and Crispy Chickpeas inch cast-iron or ovenproof skillet over 2 cups firmly packed fresh basil leaves SERVES 4 medium. Add chickpeas; cook, stirring often, 1 cup firmly packed fresh flat-leaf ACTIVE 20 min. parsley leaves until toasty and slightly caramelized, 6 TOTAL 1 hour, 10 min. 21/2 Tbsp. red wine vinegar to 8 minutes. Spread chickpeas in a single 3 garlic cloves 3 lb. plum tomatoes, halved and cored layer, and place skillet in oven. 11/2 tsp. kosher salt, divided 1 medium onion, halved and cut into 2. Roast chickpeas, shaking skillet occa- 1/4-in.-thick slices 3/4 tsp. black pepper, divided sionally, until chickpeas are brown and 1/2 cup plus 2 Tbsp. olive oil, divided 1 small carrot, cut into 1/4-in.-thick crispy, 15 to 20 minutes. Remove from rounds 2 oz. Parmigiano-Reggiano cheese, oven. Sprinkle with salt and pepper, and 4 garlic cloves, crushed grated (about 1/2 cup) stir in parsley. Let cool slightly. 11/2 lb. skin-on swordfish fillets 1 tsp. dried oregano Citrus Breadcrumbs (recipe follows) 21/2 tsp. kosher salt, divided 1 tsp. black pepper, divided 1. Cook paccheri according to package 3 Tbsp. extra-virgin olive oil, divided Tagliatelle with Shrimp, directions. Drain pasta, reserving 11/2 cups 1/4 tsp. granulated sugar Tomato-Anchovy Sauce, cooking water. 1 lb. fresh squid, cleaned, rinsed, and and Chiles 2. Soak bread in stock for 2 to 3 minutes. well dried Gently squeeze out excess moisture. 8 oz. strozzapreti pasta, cooked SERVES 4 Combine bread, walnuts, basil, parsley, vin- according to pkg. directions ACTIVE 35 min. egar, garlic, 1/2 teaspoon of the salt, and Crispy Chickpeas (recipe follows) TOTAL 35 min. 1/4 teaspoon of the pepper in a food proces- 1. Preheat oven to 425°F. Place tomatoes, 3 Tbsp. extra-virgin olive oil sor. Process until combined. With processor onion, carrot, garlic, oregano, 11/2 teaspoons 1 small red onion, finely chopped running, slowly add 1/2 cup of the olive oil of the salt, and 1/2 teaspoon of the pepper 3 garlic cloves, minced (about 1 Tbsp.) in a steady stream through food chute, in a large bowl. Add 2 tablespoons of the 1 Tbsp. tomato and process until smooth. Stir in cheese. oil; toss to coat. Spread vegetables, turning 20 anchovy fillets, chopped Place agliata sauce in a bowl; set aside. tomatoes cut side down, in a single layer 1 (28-oz.) can whole peeled tomatoes 3. Heat remaining 2 tablespoons oil in a on a large parchment paper–lined rimmed 1 lb. medium-size raw shrimp, peeled and deveined large skillet over medium-high. Season fish baking sheet. Roast in preheated oven until 1/4 cup chopped fresh basil leaves with remaining 1 teaspoon salt and 1/2 tea- tender, 40 to 45 minutes. 2 tsp. fresh lemon juice (from 1 lemon) spoon pepper. Cook fish in hot oil until 2. Using tongs, peel off tomato skins; 1/2 tsp. kosher salt golden brown and just cooked through, discard skins. Transfer tomatoes and 1/2 tsp. black pepper about 4 minutes per side. Let cool slightly. remaining mixture, including 8 oz. tagliatelle pasta, cooked Peel skin from fillets; discard skin. Break all drippings, to a food processor; pulse according to pkg. directions fish into chunks, and set aside. until chunky, 5 to 7 times. Pour sauce 1 red Fresno chile, thinly sliced 4. Add agliata sauce, pasta, and 1 cup into a medium saucepan; stir in sugar, and 2 oz. Parmesan cheese, grated (about of the reserved cooking water to a large keep warm over low heat. 1/2 cup) skillet. Cook over low, tossing often and 3. Heat a grill pan over high. Toss squid 1. Heat oil in a large pot over medium-high. adding remaining 1/2 cup cooking water with remaining 1 tablespoon olive oil, Add onion and garlic; cook, stirring con- as needed, until sauce is slightly thickened 1 teaspoon salt, and 1/2 teaspoon pepper. stantly, until onion is soft, about 8 minutes. and coats pasta. Add fish to pasta, and Place squid on hot grill pan, and cook Add tomato paste and anchovies; cook, toss once to combine. Divide among 4 until charred on both sides, 1 to 2 minutes stirring constantly, 1 minute. Add tomatoes, bowls, and top with Citrus Breadcrumbs. per side. Remove from pan, and slice cross- and increase heat to high. Bring to a boil. Serve immediately. wise into 1/4-inch rings, including tentacles. 2. Transfer tomato mixture to a blender. 4. Toss cooked pasta, tomato sauce, Remove center top from blender lid, and CITRUS BREADCRUMBS and squid until well combined. Divide cover with a towel to prevent splatters; MAKES about 1/2 cup among 4 bowls, and top with Crispy process until smooth. Return to pot, and ACTIVE 10 min. Chickpeas. Serve immediately. simmer over medium until slightly thick- TOTAL 10 min. ened, about 5 minutes. Stir in shrimp, and 2 Tbsp. unsalted butter cook until shrimp are pink and cooked 1/2 cup panko (Japanese-style through, about 5 minutes. Stir in basil, breadcrumbs) lemon juice, salt, and pepper. Add cooked 2 tsp. lemon zest plus 1/2 tsp. pasta, and toss to combine. Divide among fresh juice (from 1 lemon) 4 bowls, and top with chile slices and 1/4 tsp. kosher salt cheese. Serve immediately.

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