Busiate with Seafood

Name: Busiate with Seafood
Ingredients: 2 cups semolina flour (about 250 grams); 1/2 cup water (about 120 ml); 1 teaspoon salt; 14 oz mixed seafood (such as squid, shrimp, mussels, clams) (about 400 grams); 1 garlic clove; 1 onion; Extra virgin olive oil; 1/4 cup white wine (about 60 ml); Salt; Red pepper flakes; Parsley or basil

Enza @Enza_tra_i_fornelli

Busiate with Seafood

Enza @Enza_tra_i_fornelli

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Ingredients

7 oz fresh busiate pasta (about 200 grams)
2 cupssemolina flour (about 250 grams)
1/2 cupwater (about 120 ml)
1 teaspoonsalt
for the sauce
14 ozmixed seafood (such as squid, shrimp, mussels, clams) (about 400 grams)
1garlic clove
1onion
Extra virgin olive oil
1/4 cupwhite wine (about 60 ml)
Salt
Red pepper flakes
Parsley or basil

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Steps

1

On a cutting board, mound the semolina flour and make a well in the center. Pour in the water and start mixing with a fork, gradually incorporating more flour. Fold the dough by bringing the sides toward the center, then continue kneading until the dough is smooth, about 15 minutes. Cover the dough with an overturned bowl and let it rest for 30 minutes.
2

Cut the dough into small pieces and roll them into long, thin ropes, like slender breadsticks. Cut them into pieces about 4 inches (10 cm) long. Place a wooden skewer diagonally at one end of a rope and twist the dough around it to form a spiral. Slide off the shaped pasta and repeat with the remaining dough. Cover with a kitchen towel.
3

Sauté the onion and garlic clove in olive oil. Add the seafood, season with salt, pepper, and red pepper flakes, and add parsley or basil. Chop the cherry tomatoes, add them to the pan, cook a bit longer, and deglaze with white wine. Bring a pot of water to a boil, add salt and a teaspoon of oil, then add the busiate. Drain the pasta and toss it with the seafood sauce.