Seafood Pasta and Potatoes

To prepare the seafood pasta and potatoes, first make the Vegetable broth and keep it warm. Start with the How to Clean and Open Mussels 1: remove the beard, scrape the shells well, and rinse them under running water 2. Heat a drizzle of oil in a large pan with a clove of garlic, a parsley stalk, and a piece of chili pepper 2, then add the mussels 3.

Deglaze with white wine 4, then pour in cold water 5 to create a more abundant base. Let the mussels open over high heat with the lid on, it will take about 5 minutes 6. 

When they are all open, remove them from the heat 7 and strain the cooking liquid 8, which you will set aside. Separate the mollusks from the shells 9, leaving some whole to decorate the dish at the end. 

Cover the mussels with their water and set them aside 10. Move on to the potatoes: peel them and cut them into regular cubes 11, then place them in a bowl with cold water to prevent them from turning brown 12. 

Finally, focus on cleaning the squid: remove the innards, skin, and beak, then rinse them well 13 and cut the bodies into rings 14 and the tentacles into pieces 15.

Prepare the sauté: finely chop onion, celery, and carrot 16, and halve the cherry tomatoes 17. Heat an abundant drizzle of oil in a large saucepan, then add the onion 18. 

Also add the chopped celery and carrot 19. Salt immediately and flavor with a bay leaf 20, then let it sauté for a few minutes. When the vegetables are soft, add the cherry tomatoes 21. 

Cook over high heat for about 5 minutes, to slightly wilt them 22. At this point, add the drained potatoes 23 and mix them well with the sauté to flavor them. Add the hot vegetable broth 34. 

Salt and pepper 25, then let it cook for 10 minutes, until the potatoes start to soften. Meanwhile, in a separate pan, heat a drizzle of oil with a clove of garlic and add the squid, sautéing them over high heat 26. Deglaze with white wine 27 and let it evaporate.

When a nice crust has formed, salt and pepper 28. Now add the pasta directly to the saucepan 29 and cook for 10 minutes over low heat, stirring often, as you would with a risotto. Halfway through cooking, add the filtered mussel water 27.

Also add the squid 31, mix and pour more water if needed. When there are 2 minutes left before the end of cooking, add the shelled mussels 32 and gently stir, letting it simmer to thoroughly blend all the flavors 33. 

Meanwhile, cut the smoked scamorza into cubes 34. When the pasta is ready, remove it from the heat, season with chili powder 35 and plenty of chopped parsley 36. 

Add the scamorza 37 and a sprinkle of grated Parmigiano Reggiano 38, then mix well 39 until the cheeses melt and the texture becomes thick and velvety. 

Plate the seafood pasta and potatoes 40, finishing each portion with a few whole mussels for decoration 41 and a fresh basil leaf to scent the dish 42.