Italian

Frutti di mare with fregola (seafood pasta)

Name: Frutti di mare with fregola (seafood pasta) recipe
Yield: 4
Cuisine: /italian
Ingredients: 200g baby octopus; 200ml fish stock; 6 garlic cloves, 1 whole, 5 thinly sliced; 1/4 bunch flat-leaf parsley, stalks reserved, leaves picked, plus extra to serve; 80m olive oil; 2 long red chillies, finely chopped; 1/2 bunch basil, leaves picked; 400g can cherry tomatoes; 300g fregola; 300g pot-ready mussels; 250ml white wine; 3 anchovy fillets; 200g calamari, cleaned and sliced into thin rings; 200g clams (vongole), purged; 4 large prawns; 4 large scampi, halved and cleaned; 1 punnet ripe cherry tomatoes, halved

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by Orazio D’Elia

CHEF

Jul 22, 2022

Translated to 'fruit of the sea', this pasta dish harnesses all the greatest flavours from coastal Italy.

200g baby octopus
200ml fish stock
6 garlic cloves, 1 whole, 5 thinly sliced
1/4 bunch flat-leaf parsley, stalks reserved, leaves picked, plus extra to serve
1/3 cup (80m)l extra virgin olive oil, plus extra to serve
2 long red chillies, finely chopped
1/2 bunch basil, leaves picked
400g can cherry tomatoes
300g fregola
300g pot-ready mussels
1 cup (250ml) white wine
3 anchovy fillets
200g calamari, cleaned and sliced into thin rings
200g clams (vongole), purged
4 large prawns
4 large scampi, halved and cleaned
1 punnet ripe cherry tomatoes, halved

Method

1.

To prepare the octopus, place octopus, a splash of fish stock, 1 whole garlic clove and a few parsley stalks in a small saucepan over a low heat. Cook for 30 minutes or until octopus is tender, then cut each into quarters and set aside, discarding garlic and parsley.
2.

Heat 2 tbs oil in a small saucepan over medium heat. Add 2 sliced garlic cloves, half the chilli and half the basil leaves. Add canned cherry tomatoes and a pinch of salt flakes and cook, stirring occasionally, for 20 minutes or until fragrant and thickened.
3.

Cook fregola in a large saucepan of salted boiling water for 12-15 minutes until tender. Drain and set aside.
4.

Heat 2 tbs oil, remaining 3 sliced garlic cloves and half the parsley leaves in a large saucepan and cook for 2 minutes or until lightly golden and fragrant. Add mussels and 1/2 cup (125ml) wine and cook until mussels open (discard any that remain closed). Remove mussels using a slotted spoon and set aside. Add anchovies, remaining chilli and remaining parsley leaves and cook for 2 minutes or until fragrant. Add calamari and remaining wine and cook until the wine has evaporated.
5.

Add remaining fish stock, cover with lid and cook for 5 minutes, or until calamari is tender. Add vongole, octopus, the prepared cherry tomato sauce, prawns and scampi. Cover with a lid and cook for a further 5 minutes. Add cooked fregola, mussels and halved cherry tomatoes, and bring to the boil, stirring occasionally, until warmed through. Season to taste.
6.

Divide between bowls, top with extra parsley leaves and drizzle with oil to serve.