Citrus Aglio Arrosto Seaside Bucatini

Salt and pepper should only be used when 1.- salting the pasta water (no pepper). 2- after the meal is done and the pasta is on the plate ready to serve (salt and pepper on top). Do not add either while in cooking process. Makes enough for 5-7 people

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 350. Cut off top 1/4 of head of garlic. Drizzle 1T of olive oil on exposed area and sprinkle salt, pepper, and a little cayenne pepper on oil. Start a pot of heavily salted water to boil. Wrap garlic in foil and bake for about 45 minutes-1 hour or until soft to the touch.

Step 2

When water is rapidly boiling, add pasta and cook until Al dente (7-8 minutes). When you drain pasta, save about 1/2 cup of the starch water for later and move pasta to the side for later

Step 3

Add 2T of olive oil to a large skillet or stock pot and heat to medium high. Add shrimp and scallops and cook 3-4 minutes on each side. Once cooked, remove from skillet and set aside.

Step 4

Add last of olive oil back to same skillet over medium heat and squeeze the roasted garlic in as well. Cook for about 90 seconds. Add in your lemon juice, lemon zest, mashed anchovies, basil, thyme, and cook about 2 minutes until fragrant. Add wine and let it come to a simmer. Once one is simmering (not boiling) let it reduce for 3-4 minutes. Now add your spinach, cayenne, and smoked paprika and allow the spinach to wilt down.

Step 5

Add your seafood back to the skillet and toss until coated. Then add your pasta in and toss until coated and everything is mixed. Add your leftover starch water in a splash at a time until you get a desired sauce consistency. Continue and everything is hot again. Add in your half stick of butter and once it’s about half melted, remove everything from heat and continue mixing until butter is melted completely.

Step 6

Add the cheese and toss the pasta until evenly distributed throughout. Plate the pasta and garnish with salt and fresh ground black pepper. Lastly use some of the fresh chopped parsley to top it off and serve