Paccheri With Seafood Recipe From Lidia Bastianich

Ingredients

• ½ teaspoon toasted saffron threads
• Kosher salt
• ½ pound sea scallops
• ½ pound medium shrimp, peeled and deveined
• Extra-virgin olive oil
• 6 large garlic cloves, smashed and peeled
• ½ teaspoon red-pepper flakes, plus more for seasoning
• One 28-ounce can whole Italian plum tomatoes (preferably San Marzano), crushed with your hands
• 1 pound paccheri (or other short, dry pasta with lots of hollow spaces)1 pound littleneck clams--scrubbed, rinsed, and drained1 pound mussels--scrubbed, rinsed, and drained1 tablespoon chopped Italian parsley

Directions

1. In a small container, cover the toasted saffron threads with two tablespoons of water and set aside. Fill a large pot with salted water and bring to a boil.
2. Meanwhile, prepare the seafood: Cut the scallops in quarters. Rinse the shrimp, pat dry and set aside. In a large skillet, heat three tablespoons of olive oil over mediumhigh heat until shimmering, then add the garlic and redpepper flakes. Cook until the garlic is fragrant and lightly colored, then add the scallop pieces and cook for 1 minute. Turn the scallops over and cook for 1 minute longer, until the flesh is opaque. Using a slotted spoon, remove to a plate and reserve.
3. Add the crushed tomatoes and ½ cup of water to the skillet. Increase the heat to high, stir in ½ teaspoon salt and bring the sauce to a boil, then lower to a simmer and cook for 8 minutes. Meanwhile, add the pasta to the boiling water.
4. Add the reserved scallops, clams, mussels and the saffron (along with its soaking water) to the sauce and stir quickly to distribute the shellfish. Cover the pan and raise the heat to high. Cook for 2½ minutes, shaking the pan occasionally, until the clam and mussel shells have opened. Stir in the shrimp and bring the sauce to a boil, then lower to a gentle simmer.
5. When the pasta is al dente, drain it quickly and pour into the sauce. Toss the pasta with the seafood and sauce until well coated. Drizzle with olive oil and sprinkle with parsley, then serve immediately in warm bowls.