Conchiglie in Squid and Shrimp Sauce

Conchiglie in squid and shrimp sauce is a dish that expertly pairs seafood with pasta, creating a delicious union between the flavors of the sea and the pleasure of a substantial first course. Here’s how to prepare this flavorful dish.

Ingredients

• 350 g of conchiglie (or another short pasta shape)
• 400 g of cleaned squid
• 300 g of cleaned and peeled shrimp
• 400 g of canned peeled tomatoes or tomato puree
• 1 clove of garlic
• 1 chili pepper (optional)
• Chopped parsley to taste
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• Dry white wine to taste

Preparation

1. Start by cleaning the squid well, removing the outer skin and insides, and cut them into rings. For the shrimp, ensure they are already peeled and cleaned.
2. In a large pan, heat some extra virgin olive oil and sauté the garlic with the whole chili pepper (if using).
3. Add the squid to the pan and let them cook for a few minutes, then deglaze with a bit of white wine. Allow the alcohol to evaporate over medium-high heat.
4. Once the wine has evaporated, add the peeled tomatoes and lightly crush them with a fork to chop them up. Lower the heat, cover with a lid, and cook for about 15-20 minutes. Add a bit of water if the sauce reduces too much.
5. Adjust with salt and pepper, and about 5 minutes before the sauce is finished cooking, add the shrimp.
6. Meanwhile, bring a pot of salted water to a boil and cook the conchiglie according to the package instructions until al dente.
7. Drain the pasta and pour it into the pan with the squid and shrimp sauce, mixing well to blend the flavors.
8. Sprinkle with fresh chopped parsley and, if desired, add another drizzle of raw oil.
9. Serve hot.

Curiosity

The dish pairs excellently with a glass of dry, cool white wine, like a Vermentino or Trebbiano, whose acidity balances the sweetness of the seafood and refreshes the palate. Squid rings and shrimp are classics of Italian maritime cuisine: rich in flavor and ideal for dressing pasta.