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Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Gianni Caruso of Umbria shares his recipe for Paccheri ripieni ai frutti di mare e crema d’aragosta.

Paccheri (Serves 4)
By Gianni Caruso

 
Ingredients
  20 - paccheri, partially cooked in salt water and air cooled
  1 pound rock shrimp, chopped
  1 pound calamari tubes, finely cut
  20 - live bay scallops
  10-12 - small pear tomatoes, halved
  3 cloves garlic, crushed
  1 bunch parsley, washed and coarsely chopped
  1 - Yukon potato, peeled and diced
  1 - carrot, peeled and diced
  6 ounces white wine
  2 - lobster tails
  4 - shallots
  - - tomato paste
  - - heavy cream
   
  Preparation
Stuffing
  1

In a non stick pan sauté together the garlic, shrimp, calamari, potato and carrots.
  2

When all ingredients appear soft and wilted add half glass of white wine, then half of the parsley and let it evaporate.
  3

Continue cooking over a low heat until the potatoes are mashing up and the mixture becomes drier.
  4 With a rubber spatula blend in all the ingredients in a smooth paste.
  5 Check seasoning and allow to cool down sufficiently.
  6 With the help of a pastry bag extrude the stuffing into each paccheri.
  Preparation
Sauce
  1

Wilt the shallots and garlic in a thick bottom pan, add the peeled, chopped lobster tail and let fry gently for a minute or two. Add 2 teaspoons of tomato paste and stir with the lobster, let cook for another 2 minutes before adding ½ glass of  wine.

  2

Once the wine as evaporated, add the cream and cook for 10 minutes over low heat.

  3

Process all the ingredients in a blender to obtain a smooth sauce, check seasoning and set aside.
  4 In a separate pan, fry the last clove of garlic in olive oil, add the scallops and the tomatoes and cook gently until the scallops start to open up, add the wine and the tomatoes, the scallops will release their own juice which will be used to reheat the paccheri.
  Serving
  1 Place the paccheri inside the scallops, spoon the lobster sauce over each paccheri.