Paccheri with Shrimp, Squid and Tomatoes

A Coastal Italian delight, Paccheri has been a staple of southern Italian cuisine for centuries. It’s a dish that feels both refined and comforting, reminiscent of seaside dinners on the Amalfi Coast, with the scent of basil in the air and the sound of waves in the distance. The heart of this recipe is the homemade shrimp stock, or 'fumetto di pesce' that deepens the flavour, while a velvety tomato sauce ties it all together — a classic example of how Italian cuisine turns simple, fresh ingredients into something extraordinary.

Paccheri with Seafood

Serves 4

200g Paccheri pasta

8-10 shrimp/prawns, peeled and deveined, with shells and heads reserved

7 oz small calamari, cleaned, bodies sliced into rings and tentacles separated

14 oz can San Marzano tinned tomatoes

12 fresh medium tomatoes, halved

3 cloves garlic, sliced

1 tsp chili pepper flakes 

1/2 cup dry white wine

3 tbsp Italian extra-virgin olive oil

Salt and black pepper, to taste

Heat a heavy skillet over high heat with 2 tbsp of olive oil, over medium-high heat. Place the reserved shrimp shells and heads in the pan and sauté for 5-6 minutes until the shells turn bright red, infusing the oil with a lovely smokey aroma and flavour, then discard the shells.

Add the shrimp and calamari to the hot pan and sauté until almost cooked through, then set aside in a small bowl.

Add the sliced garlic and chili flakes to the hot panned cook until fragrant, about one minute. Add the halved fresh tomatoes and cook until they soften and release their juices, about 5 minutes. Then add the San Marzano tinned tomatoes and white wine, breaking them up with a spoon. Allow to simmer gently for 15–20 minutes to thicken into a rich sauce.

Meanwhile, cook the paccheri in a large pot of boiling salted water until al dente, about 20 minutes. A few minutes before the pasta is cooked, add the calamari and shrimp to the tomato sauce and simmer until warmed through. 

Transfer the drained paccheri into the seafood and tomato skillet and mix through over medium heat for a few minutes, adding splashes of pasta cooking water to create a glossy, unified sauce that clings to the large tubes. Serve and enjoy.