Tallarines al Succo di Mare
Tallarines al succo di mare: a coastal southern-Italian pasta with mussels, clams and shrimp in a light tomato broth. Learn the secret to never overcooking shellfish.
35 min
Medium
Italiana
2 servings
The story behind
Few dishes carry the sea as honestly as this one. "Succo di mare" means sea juice, and along Italy's southern coast it describes a quick pasta built from whatever the morning nets gave up: mussels, clams, shrimp, all in a thin tomato broth. The technique hinges on restraint. Shellfish cook covered only until the shells gape open, a matter of a couple of minutes; push past that and the flesh turns rubbery. Any shell still clamped shut after cooking gets tossed, a sign the mollusk wasn't alive when it went in. The tomato purée stays light on purpose, more veil than sauce, so it never buries the sweet, briny shrimp and clams underneath. Neapolitan cooking lives by that rule: frame the ingredient, don't smother it. The noodles come out of the pot just shy of done and finish in the pan, releasing starch that binds everything without a drop of cream. The cloudy liquor the shells give off is the real succo, the concentrated soul of the plate, so it never goes down the drain.
Instructions
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1Cook the tallarines in salted water until al dente.
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2In a large skillet with olive oil, sauté the garlic until fragrant.
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3Add the mussels, clams, and shrimp. If desired, add white wine and cover until the shells open.
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4Add the tomato puree and simmer for a few minutes to integrate the seafood flavors.
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5Incorporate the pasta directly into the skillet with the sauce and toss well to coat.
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6Serve on a plate, ensuring the seafood is visible on top.
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7Garnish with freshly chopped parsley to add a touch of color and freshness.
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