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Marechiara Diavalo

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Marechiara Diavalo
2011-04-11 Main Dish
5 88

Shrimp, clams and scallops with mushrooms and tomatoes in a creamy pasta sauce--top with Pecorino Romano and basil for the perfect finishing touch.

  • Servings: 6


1½ lbs Dried Linguine or Rigatoni Pasta
1 gallon Water
2 tsp Sea Salt
3 Tbsp Unsalted Butter
2 Tbsp Minced Garlic or Peel Cloves & Dice To 2 Tbsp
1 tsp Oregano
2 tsp Dried Basil
1 tsp Thyme
½ tsp Ground Cayenne
½ tsp Ground White Pepper
2 cups Fresh Sliced Mushrooms
1 can (12 Oz) Diced Tomatoes With Chiles
1 can (14 Oz) Diced Italian Tomatoes With Basil
Tomato Paste, to taste
3 cups Heavy Whipping Cream
1 lb Wild Gulf Shrimp Tails; 24 Count or Larger, peeled and deveined
¼ lb Clam Meat
¼ lb Scallops
2 Tbsp Pecorino Romano Cheese Plus Additional, for garnish
Salt & Pepper, to taste
Fresh Basil Leaves, for garnish


Combine all spices. Heat oven to 150 degrees and place four pasta bowls inside.


In a large stock pot, add the salt to the water and bring to a boil. Add the pasta, a few strands at a time. Cook according to package direction until al dente, stirring to prevent sticking. Reserve one cup of water, drain and cover.


In a 6-8 quart Dutch oven, or heavy bottomed pan, saute the garlic, spices and mushrooms over medium high heat, stirring constantly, until garlic begins to soften and the mushrooms are slightly brown, about 2 minutes. Add all chopped tomatoes, cook four more minutes, or longer if needed, to cook off liquid. Stir until well incorporated, making sure that the mixture is not sticking to the pan. Add cream, and cook for two minutes on medium high heat, stirring. Add shrimp and cook another 2 minutes. Add scallops and clam meat, then cook another 2 minutes, or until shrimp turn bright pink. Add cheese to thicken. If the sauce becomes too thick, use the reserved pasta water to thin.


Remove the pasta bowls from the oven. Use a large fork to spool an equal portion of pasta into each bowl. Ladle sauce around and over each mound of pasta, evenly dividing the seafood between portions. Garnish with basil leaves and sprinkle with additional cheese. Serve with hot Italian or garlic bread.

Helpful Tips:

This is a rich example of Italian peasant food. The aristocrats, and the wealthy, could afford to raise cattle and dine on expensive luxuries. The peasant class ate what they could raise in the garden, trap, hunt or fish. Of course, their food was often fresh from the days catch. Fresh fish, and just ripened vegetables, resulted in a cuisine that should have been the envy of the rich. You need to use wild gulf shrimp for this recipe, because the water content of farmed tiger shrimp is too high. Also, the farmed shrimp do not cook as well--they are a little flabby from laying around the farm pond being fed. Wild shrimp work for a living and have better muscle tone. You will want to use clam meat instead of whole clams to avoid grit. Finally, I suggest 10/20 count sea scallops, the U-10's are a little large to eat in one bite, and it is a more pleasing dish with an abundance of scallops, rather than just a few monsters.