:max_bytes(150000):strip_icc():format(jpeg)/Seafood-Fra-Diavolo-FT-MAG-RECIPE-0225-c639fb8eb65749d19fd71d07223aa130.jpg)
Developed by cookbook author Dan Pashman, host of The Sporkful podcast, cascatelli pasta was designed to capture lots of sauce while remaining easy to eat. It’s the ideal shape for this rendition of an Italian-American classic. We cooked littleneck clams and mussels in a mixture of tomato paste and white wine, which lends briny notes to the spicy, tart sauce. Plump shrimp add a touch of sweetness and echo the shape of the signature trough and ruffled edges of the cascatelli.
Notes from the Food & Wine Test Kitchen
To clean the mussels and clams, rinse them under cold water and lightly scrub them with a brush. Soak them in cold water for 20 minutes to expel any grit.
Suggested pairing
Try pairing this seafood dish with a zesty Italian white, like Azienda Vitivinicola Tiberio Pecorino Colline Pescaresi.
