Strozzapreti is a hand-rolled pasta that is like a longer cavatelli, so look for that as a substitute, if needed.
Makes 4 to 6 servings
Ingredients
Fish Stew
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 1 medium sweet white onion, chopped
- 1/2 cup dry white wine
- One 6-oz can tomato paste
- 1 qt water
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 bay leaf
- 1 dried red chile (peperoncini) (optional)
- 1 1/2 lb mixed seafood, such as squid, rockfish, red mullet, langoustine or prawns, cleaned or filleted, as needed
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped flat-leaf parsley
- 1 1/2 lb dried strozzapreti
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, smashed
- 1 dried red chile, cracked
- 2 tablespoons chopped flat-leaf parsley
Directions
- Heat the 3 tablespoons of the oil in a Dutch oven or casserole over medium heat. Add 1 of the smashed garlic cloves and stir until the garlic begins to color, about 1 minute. Add the onion and cook, stirring frequently, until a rich golden brown, 10 to 12 minutes. Add the wine and simmer until it has cooked almost completely away, about 3 minutes. Add the tomato paste and cook, stirring frequently, until there is a rich, sweet aroma, 1 to 2 minutes. Add the water, salt and pepper as needed, bay leaf, and the whole dried chile, if using, and bring to a simmer. Simmer over low heat until the sauce has a rich flavor and is thickened, about 45 minutes. Remove and discard the bay leaf.
- Cut the seafood into bite-size pieces, if needed. Transfer to a bowl, season with salt and pepper, and add the vinegar. Toss to coat the seafood evenly with the seasonings. Add the seafood to the stew, cover the pan, and simmer over low heat until the seafood is just cooked through, about 5 minutes. Remove the pan from the heat and gently fold in 2 tablespoons of the parsley (try to avoid breaking the seafood apart).
- Bring a large pot of salted water to a boil over high heat. Add the strozzapreti and stir to submerge and separate the pieces. Cook, uncovered, until the pasta is just al dente, 10 to 12 minutes (check the cooking time for your pasta).
- While the strozzapreti is cooking, heat the 1/4 cup of the oil in a large sauté pan over medium heat. Add the remaining clove of garlic and the cracked dried chile and cook, stirring frequently, until the garlic begins to color and is aromatic, about 1 minute.
- Drain the strozzapreti in a colander. Shake well to remove any water clinging to the pasta. Pour the drained pasta into the pan with the garlic- chile oil, add the 2 tablespoons parsley, and toss to coat the pasta evenly with the oil.
- Transfer the strozzapreti to a warmed serving bowl or pasta plates and top with the fish stew. Serve at once.
