Orecchiette with Scungilli and Neonata Sauce

September 17, 2016
0 Ratings
Photo by Carolyn Mazzocco
  • Serves 4
Author Notes

This is a spicy seafood pasta that's unlike most seafood pastas! Neonata is an Italian condiment made with baby fish and sweet and hot peppers and it gives the sauce a really interesting flavor. I used canned scungilli for a meatier seafood and then brightened it all up with arugula and parsley. Definitely a favorite of mine! —Carolyn Mazzocco

What You'll Need
  • 1 pound orecchiette
  • 2 tablespoons neonata
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 2 cans scungilli
  • 2 cups arugula
  • 2 cloves garlic, minced
  • 1 bunch parsley, chopped
  • 1 pinch salt
  1. Bring a pot of salted water to a rolling boil and and cook pasta 1 minute less than package directions.
  2. Heat olive oil in a pan and add the garlic. Stir until fragrant, about 1 minute. Add scungilli to pan and cook for about 5 minutes. Add the neonata to the pan and stir.
  3. Drain the pasta, reserving a cup of the cooking water, and add it to the pan along with the lemon juice, some parsley and a pinch of salt. Stir in pasta water as needed to coat the pasta.
  4. Divide the pasta between four bowls, toss with arugula and garnish with more parsley.

See what other Food52ers are saying.

0 Reviews