Pantacce are a local pasta shape. In their absence use sedanini, a shape that is similar to penne but thinner. To serve four you'll need:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 12 ounces (300 g) pantacce or sedanini
- 3 zucchini
- 4 fresh scallops, removed from their shells
- 1/2 pound (200 g) shrimp, shelled and deveined
- Olive oil
- Salt and pepper to taste
- Minced garlic and parsley to taste (optional)
Preparation:
Set pasta water to boil.
Dice the zucchini and sauté them in a large skillet in a few tablespoons of olive oil, together with the parsley and garlic if you chose to include them (I'd go with a small bunch of the former, minced, and a clove of the latter, crushed, which I would discard). Add the shellfish, and cook, stirring. In the meantime, salt the pasta water and cook the pasta. Drain it when it's still al dente and turn it out into the skillet while it's still dripping. Add a grind of white pepper, toss the pasta and sauce over a brisk flame for a minute, and serve, with Franciacorta Extra Brut
Dice the zucchini and sauté them in a large skillet in a few tablespoons of olive oil, together with the parsley and garlic if you chose to include them (I'd go with a small bunch of the former, minced, and a clove of the latter, crushed, which I would discard). Add the shellfish, and cook, stirring. In the meantime, salt the pasta water and cook the pasta. Drain it when it's still al dente and turn it out into the skillet while it's still dripping. Add a grind of white pepper, toss the pasta and sauce over a brisk flame for a minute, and serve, with Franciacorta Extra Brut
