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Spaghetti alla Bucianiera

Submitted by Jeanette Proulx

Serves 6


6 tbls olive oil
½ lb medium shrimp peeled, deveined and cut into ½ inch pieces
salt to taste
1 lb squid, cleaned and cut into rings ½ inch wide
3 large cloves garlic, lightly crushed
¼ cup chopped fresh flat-leaf parsley
pinch of pepper flakes
1 lb small hard shell clams, soaked in cool water for 30 minutes and well scrubbed
1 lb cherry tomatoes, halved, or plum (Roma) tomatoes, seeded and chopped
1 lb spaghetti or linguine


In a frying pan large enough to hold the cooked pasta and sauce, heat 3 tbls of the oil over high heat. Add the shrimp and a pinch of salt. Saute just until the shrimp are pink, about 1 minute. Using a slotted spoon, transfer to a plate. Add the squid and a pinch of salt to the pan and sauté until opaque, about 1 minute. Transfer to the plate.

Add remaining 3 tbls of oil, the garlic, parsley, and the pepper flakes to the pan and cook over medium heat until the garlic is golden, about 1 minute. Add the clams (discard any that do not close to the touch) and tomatoes, cover and cook over low heat, stirring occasionally, until the clams open, about 5 minutes. Discard any that failed to open. Add the seafood and remove from heat.

Meanwhile, bring a large pot of water to a boil. Add pasta and salt and cook until al dente. Drain, reserving a ladleful of the water.

Add the pasta to the sauce and stir and toss over medium heat, adding some of the cooking water if too dry. Transfer to a warmed serving bowl and serve.