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! http://www.carolynscooking.com/orecchiette-with-scungilli-and-neonata-sauce/ —Carolyn Mazzocco
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Ingredients
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1 pound
orecchiette
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2 tablespoons
neonata
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2 tablespoons
olive oil
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1
lemon, juiced
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2
cans scungilli
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2 cups
arugula
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2
cloves garlic, minced
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1 bunch
parsley, chopped
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1 pinch
salt
Directions
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Bring a pot of salted water to a rolling boil and and cook pasta 1 minute less than package directions.
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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.
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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.
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Divide the pasta between four bowls, toss with arugula and garnish with more parsley.
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