Lunch: Black-and-White Pici Pasta with Squid and Shellfish

Recipe by Eli Kulp F&W Best New Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Black-and-White Pici Pasta with Squid and Shellfish

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/4 c. extra-virgin olive oil
2 clove garlic
1 1/4 c. finely chopped flat-leaf parsley
1/4 tsp. crushed red pepper
kosher salt
1/3 c. dry white wine
1/4 lb. cleaned small squid
1 lb. fresh pici pasta
20 littleneck clams
20 mussels
1/2 lb. bay scallops
4 small pickled hot cherry peppers
1 tbsp. fresh lemon juice

Instructions

In a large saucepan, heat the olive oil. Add the garlic and cook over moderately low heat, stirring, until it just starts to brown, 2 minutes. Add 1 cup of the parsley, the crushed red pepper, and a generous pinch of salt and cook until fragrant. Add the wine and bring to a boil. Stir in the squid, cover, and braise over low heat, stirring, until tender, 30 minutes.
In a large saucepan of salted boiling water, cook the pasta until al dente, 5 minutes; drain.
While the pasta cooks, add the clams, mussels, and scallops to the squid. Cover and cook over high heat until the clams and mussels just start to open, 3 minutes. Uncover and cook until the clams and mussels open fully and the broth is slightly reduced, 4 minutes. Add the pasta, pickled peppers, lemon juice, and the remaining 1/4 cup of parsley and cook over moderate heat, tossing, until the pasta is hot and coated in a light sauce, 3 minutes. Season lightly with salt. Transfer the pasta to shallow bowls and serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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