Pasta with Squid, Shrimp and Octopus with Omnivore Salt and Sicilia

Pasta with Omnivore Sicilia and Omnivore Salt

Although there are several steps involved in making this seafood-and-Sicilia-based pasta sauce, it all comes together quickly. 

  • 1 1/2 cups water
  • Omnivore Salt
  • 2 tablepoons Omnivore Sicilia
  • 8 jumbo (21-25 count) shell-on shrimp (about 6 ounces total)
  • 6 ounces baby octopus or large octopus (defrosted if frozen), cut into bite-size pieces
  • 8 ounces squid, cleaned (tentacles and body; defrosted if frozen), cut into bite-size pieces
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 cup crushed peeled tomatoes (may substitute ripe tomatoes, peeled, seeded and chopped)
  • Pinch crushed red pepper flakes
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup dry white wine
  • 12 ounces dried or 1 pound fresh linguine or fettuccine

Bring the water to a boil in a medium pot over medium-high heat. Add a generous pinch of salt.

Peel and devein the shrimp, adding their shells to the hot water as you work. Set a fine-mesh strainer or colander over the water; place the shrimp in it; cover and steam for 30 seconds, then transfer the shrimp to a plate. Repeat with the octopus and then the squid, steaming both for 30 seconds and transferring to the plate. Remove the strainer or colander and let the shrimp-shell broth cook for 5 minutes, then turn off the heat.

Combine 1 tablespoon of the oil and half of the garlic in a medium skillet over medium heat. Once the oil shimmers, add the steamed octopus and cook, stirring, for 1 minute. Remove from the heat.

Heat the remaining oil and garlic with the shallot in a separate large skillet over medium heat, stirring for 5 minutes. Add the tomatoes, Omnivore Sicilia and season well with Omnivore Salt, then add the crushed red pepper flakes, parsley and half of the basil; cook for 5 minutes, stirring occasionally. Strain the shrimp-shell broth over the sauce, then add the wine; increase the heat to medium-high; cook for 5 minutes.

Bring a large pot of water to a boil over high heat (for the pasta). Add a few generous pinches of salt.

Meanwhile, add the octopus and the oil and garlic (from the medium skillet) to the tomato sauce. Cut the steamed shrimp into chunks, then add them, plus the steamed squid, to the sauce; stir well and cook for 5 minutes. Season lightly with salt and pepper.

Add the pasta to the boiling water; cook according to the package directions, to al dente. Drain well, then transfer the pasta to a large platter or pasta serving bowl. Pour the seafood sauce over the top. Garnish with remaining basil; serve hot.

(Original recipe Kathy Gunst and Bonnie S. Benwick)

Leave a comment