Rigatoni with Shrimp, Calamari and Basil

Ingredients

• •1 pound uncooked large shrimp, peeled, deveined, divided
• •14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
• •12 ounces rigatoni pasta
• •6 tablespoons extra-virgin olive oil, divided
• •3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
• •3 cloves large garlic cloves, thinly sliced
• •¼ teaspoon dried crushed red pepper
• •8 ounces clam juice
• •⅓ cup frozen peas, thawed
• •4 tablespoons butter, divided
• •½ cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
• •¾ cup thinly sliced fresh basil

Cooking Instructions

1. 1.

   Place half of shrimp in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl.

   5 min

2. 2.

   Coarsely chop remaining shrimp and calamari; place in processor. Using on/off turns, blend until shrimp mixture is finely chopped. Transfer to another medium bowl.

   5 min

3. 3.

   Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

   12 min

4. 4.

   Meanwhile, heat 5 tablespoons oil in large skillet over medium-high heat. Add leeks, garlic, and crushed red pepper; sauté until leeks are tender but not brown, about 5 minutes. Add chopped shrimp mixture; stir until shrimp and calamari are just opaque, about 2 minutes. Add clam juice and peas; simmer until flavors blend, about 3 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Set sauce aside; cover to keep warm.

   10 min

5. 5.

   Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add reserved whole shrimp and sauté 2 minutes. Add calamari rings to shrimp; sprinkle with salt and pepper and sauté until just opaque, about 2 minutes longer. Remove from heat.

   5 min

6. 6.

   Drain pasta; return to same pot. Add chopped shrimp and calamari sauce, 1/2 cup cheese, and 1/2 cup basil and toss to blend.

   3 min

7. 7.

   Divide pasta among 4 bowls. Top each serving with sautéed shrimp mixture; sprinkle with remaining 1/4 cup basil. Pass additional cheese separately and serve.

   5 min

8. 8.

   With the pasta, pour a dry white with a hit of acidity, like the Benito Ferrara 2009 Greco di Tufo (Italy, $25).