Tagliolino Allo Scoglio
Trattoria Dopo Teatro, NYC
Chef Roberto Lamorte simply and elegantly showcased this array of fabulous seafood at the James Beard House. Literally translated as “pasta with rocks,” this light recipe needs nothing more than a piece of crusty bread to soak up any flavorful liquid left behind in the bowl.
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- 1 clove garlic, finely chopped
- 1 filet of striped bass, skinned and cut into 1-inch pieces
- 4 tubes of calamari, cut into rings
- 12 baby shrimp, peeled and cleaned
- 1 dozen mussels, cleaned
- 1 dozen manila clams (or native littlenecks), cleaned
- 1 cup white wine
- Salt and freshly ground black pepper to taste
- 1 cup vegetable stock
- 8 cherry tomatoes, halved
- 1 pound taglioni pasta or other wide-ribbon pasta
- 1 tablespoon chopped parsley
Bring 4 quarts of salted water to a boil.
Heat a large sauté pan over medium heat. Add the olive oil, red pepper flakes, and garlic. Cook, stirring frequently, until the garlic is tender but not brown, about 2 minutes. Add the striped bass and cook until starting to brown, about 2 minutes more. Add the calamari, shrimp, mussels, and clams and cook for another 2 minutes. Using a slotted spoon, transfer all of the seafood onto a large plate. Add the wine to the pan and reduce until nearly dry, 4 to 5 minutes. Add the vegetable stock and reduce for approximately 5 minutes more. Put all of the seafood back to the pan, add the cherry tomatoes, and simmer, covered, until clams and mussels open, about 5 minutes.
Cook the pasta according to its package instructions. Drain the pasta and add it directly to the seafood pan. Cook over medium heat until almost all of the liquid is reduced, about 5 minutes. Taste the sauce and season to taste with salt and pepper. Evenly divide among 4 pasta bowls and finish with the chopped parsley.