Noodle Over This So you’ve mastered the linguine with clam sauce–how about showing the tagliatelle some love? We’ve designed a mix- and-match ingredient plan that lets you swap in any pasta, protein, sauce, and garnish for a seafood pasta night any night BY CHRIS HUGHES RECIPES BY ROBBY MELVIN PHOTOGRAPHS BY CAITLIN BENSEL PASTA PROTEIN SAUCE GARNISH Spaghetti with Clams, Bonito Butter, and Herbs recipe, p. 79 PROP STYLING BY MINDI SHAPIRO LEVINE; FOOD STYLING BY MARY CLAIRE BRITTON; RED CHILE: MIKE FLIPPO/SHUTTERSTOCK CLAIRE BRITTON; MARY BY STYLING MINDI SHAPIRO LEVINE; FOOD BY PROP STYLING 72 COASTAL LIVING April 2018 April 2018 COASTAL LIVING 73 072_40857_Pasta_f1.indd 72 02082018131507 2/8/18 1:04 PM 072_40857_Pasta_f1.indd 73 02082018131509 2/8/18 1:04 PM PASTA PROTEIN SAUCE GARNISH Bucatini with White Beans, Tonnato, and Olive Oil Breadcrumbs recipe, p. 79 TEST KITCHEN TIP It’s a requirement that tonnato have big, assertive flavors. That means sourcing high-quality tinned or jarred tuna packed in olive oil, from gourmet brands such as Ortiz or Genova. PASTA PROTEIN SAUCE GARNISH Tagliatelle with Shrimp, Tomato- Anchovy Sauce, and Chiles recipe, p. 80 RED CHILE: MIKE FLIPPO/SHUTTERSTOCK April 2018 COASTAL LIVING 75 072_40857_Pasta_f1.indd 74 02082018131510 2/8/18 1:04 PM 072_40857_Pasta_f1.indd 75 02082018131512 2/8/18 1:04 PM PASTA PROTEIN SAUCE GARNISH Strozzapreti with Grilled Calamari, Roasted Tomato Sauce, 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 Agliata, and Citrus a burner. Breadcrumbs recipe, p. 80 April 2018 COASTAL LIVING 77 072_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 garlic 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 mayonnaise 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 Garlic Sauce, 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 vinegar 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, vegetables 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.