Servings: 10
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 40 minutes
George Panetta’s Legendary Seafood Pasta: A Feast of Flavor and Memories
If you were ever lucky enough to taste George Panetta’s Seafood Pasta, you know it’s more than just a meal—it’s a culinary experience that leaves an impression. Watching George create this dish was like witnessing a symphony, each ingredient carefully selected and added at just the right moment. Standing by his side as he worked, I recorded every step and ingredient, determined to preserve his masterpiece for generations to come.
This seafood pasta isn’t a quick, throw-together dinner. It’s a labor of love, with each phase bringing new depth and richness to the dish. In Phase I, a fragrant base of olive oil, red pepper flakes, and aromatics creates a robust foundation. Tomatoes are added, infusing the sauce with a deep, satisfying flavor that hints at what’s to come.
Phase II is where the seafood magic truly begins, layering in a variety of seafood—tender clams and scungilli, seasoned perfectly with garlic, fresh parsley, and basil. The juice from the clams enhances the sauce, bringing the essence of the sea into every bite. A sprinkle of Old Bay seasoning ties the ingredients together, adding a hint of coastal spice that elevates the dish to something truly remarkable.
Then comes Phase III: the pièce de résistance. Fresh scallops, mussels, and shrimp join the mix, imparting their flavors as they simmer gently in the sauce. Lemon slices add a final touch of brightness, balancing the richness of the seafood with a refreshing zest. Every bite is a harmonious blend of tender seafood, savory sauce, and the vibrant punch of fresh herbs and spices.
To complete this feast, George used cellentani pasta—its corkscrew shape ideal for holding onto every morsel of sauce. As you twirl each bite, you’ll get the perfect balance of pasta and seafood, a medley of flavors that stays with you long after the meal is over.
Serve this pasta with a garnish of fresh parsley sprigs and an extra sprinkle of Old Bay, letting the beautiful colors and aromas take center stage. George’s Seafood Pasta is more than a recipe; it’s a tradition, a memory, a reminder of the joy and love that food can bring to those around us.
Let this dish become a part of your family’s table, and may it bring the same delight and connection to your loved ones as it has to ours.
Ingredients:
Phase I:
2 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
1 large onion, chopped
5 cloves garlic
3 28-oz cans tomatoes, canned, whole, peeled
Phase II:
2 6.9-oz cans clams, chopped, canned, drained (add juice from 1 can, drain the other)
2 10-oz cans clams, baby, canned, drained
2 6.5-oz cans scungilli, canned, drained 1 cup fresh parsley, chopped + sprigs for garnish
1 cup fresh basil, chopped
1 tablespoon garlic salt
1 tablespoon Old Bay seasoning, + more for clam steaming
salt and pepper, to taste
2 pounds pasta, Cellentani (corkscrew)
2 dozen clams, littleneck
Phase III:
1 1/2 pounds scallops
2 dozen mussels
2 pounds large shrimp, shelled & deveined
2 each lemons, sliced
PHASE 1: TOMATO SAUCE (40 minutes):
Put olive oil ad red pepper flakes into a large pot (or Dutch oven) and heat until shimmering.
Add garlic and onion and saute until onion is just softened, about 5 minutes.
Add tomatoes and squeeze or crush them until they are in parts.
Bring to a boil and then simmer for 1/2 hour.
PHASE 2: ADD THE CANNED FISH/COOK PASTA/STEAM CLAMS (35 minutes):
Add all canned fish, parsley, basil, garlic salt, Old Bay to the sauce. Salt & pepper to taste.
Simmer for another 1/2 hour.
Begin to boil water for pasta in a large spaghetti pot.
Steam Clams/Cook Pasta (START WHEN THERE IS ABOUT 5 MINUTES LEFT TO SIMMER):
Put pasta into the boiling water and cook until al dente.
In a steamer, bring water to a boil (Old Bay can be added to the water: optional)
Steam clams until open (7-10 minutes).
PHASE 3: ADD FRESH FISH (7 minutes):
After sauce has finished simmering, add scallops and mussels.
Cook scallops in sauce for 3 minutes.
Add shrimp. Cook for another 4 minutes or until shrimp are cooked and mussels open.
SERVE (5 minutes):
Combine the cooked penne and seafood sauce and mix until all penne is coated.
Place into large serving bowl. Adorn with clams, parsley and lemon slices.