Bucatini ai Frutti di Mare (Seafood Pasta) . . .

The recipe for this shellfish-laden pasta comes from chef Michael Chiarello. This recipe first appeared in Saveur's April 2014 issue.



1 (2-lb.) live lobster

1 cup olive oil

1 tbsp. crushed red chile flakes

6 cloves garlic, chopped

2 carrots, sliced, plus 1⁄2 cup fresh carrot juice

1 bulb fennel, sliced

1 leek, white part only, sliced

1 medium yellow onion, sliced

1 cup dry white wine

1 tbsp. saffron threads

1 tsp. chopped thyme

1 1⁄2 lb. littleneck or Manila clams

12 raw jumbo shrimp, peeled and deveined, tails left on

8 whole squid, cleaned and sliced, plus tentacles

1 (28-oz.) can whole peeled tomatoes, crushed by hand

1 lb. bucatini, cooked al dente

Kosher salt, to taste

Zest of 1 lemon

Roughly chopped parsley, for garnish


   Cook lobster in boiling water until tender, 12–15 minutes; chill. Remove and chop meat; chop shells. Heat 1⁄2 cup oil in an 8-qt. saucepan over medium-high heat; cook shells until golden, 7–8 minutes. Add chile flakes, half the garlic, the carrots, fennel, leek, and onion; cook until soft, 8–10 minutes. Add half the wine; cook until evaporated, 2–3 minutes. Add carrot juice, saffron, thyme, and 1 1⁄2 cups water; simmer 10 minutes. Purée in a blender; strain sauce. Wipe pan clean; heat remaining oil over medium-high heat. Cook remaining garlic and wine, the clams, shrimp, squid, and tomatoes, covered, until shells open, 5–7 minutes. Add reserved lobster and sauce, the pasta, salt, and zest; cook 5 minutes. Garnish with parsley.