Sedani pasta is a rather recent arrival in the United States. It has a shape that resembles rigatoni but is a bit wider and has no ridges. It is the perfect pasta to catch all the seafood and tomato in this sauce, but linguine, though very different, is a good substitute. When you’re cooking for guests, most pasta should be cooked and sauced immediately prior to serving, and sedani especially so. Be sure to use enough sauce, or the pasta pieces will begin to stick together.
- 1 teaspoon kosher salt, plus more for the pasta water
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, crushed and peeled
- One 28-ounce can whole San Marzano tomatoes, crushed by hand
- ¼ teaspoon crushed red pepper flakes
- 18 littleneck clams, scrubbed
- 1 pound sedani
- 2 pounds mussels, scrubbed and debearded if necessary
- 8 ounces sea scallops, side muscle or “foot” removed, scallops halved crosswise
- 8 ounces jumbo shrimp, peeled and deveined
- 1 bunch scallions, white and green parts, chopped (about 1 cup)
- ¼ cup chopped fresh Italian parsley
In a large Dutch oven, bring salted water to boil for the pasta. In a large straight- sided skillet, heat the olive oil over medium heat. When the oil is hot, add the garlic and let it sizzle a minute; then add the tomatoes, slosh out the can with ½ cup water, and add this to the skillet. Add the salt and crushed red pepper flakes. Bring to a simmer, and cook to thicken and blend the flavors, about 10 minutes.
After 10 minutes, add the clams and cover the skillet. Cook until they just begin to open, about 3 minutes.
Uncover the skillet, add the mussels, and cover again. Add the pasta to the boiling water. Cook the mussels until they begin to open, about 3 to 4 minutes.
Uncover, and add the scallops and shrimp. Cook over high heat, uncovered, until the shrimp and scallops are cooked through, about 3 to 4 minutes; discard any clams and mussels that have not opened by then.
When the pasta is al dente, drain, reserving about 1 cup of pasta water. Put the pasta back in the pot, and pour in most of the seafood sauce, reserving some of the fish to add as a garnish. Add the scallions, parsley, and a drizzle of olive oil. Toss to coat the pasta with the sauce and wilt the scallions. Serve right away, topped with the remaining shellfish and sauce.