Tonnarelli, square spaghetti-like pasta, is shape traditionally made in the Lazio region in Italy. Here, fresh tonnarelli is served in a tomato based sauce topped with shrimp, clams, and calamari. This recipe comes courtesy of I Truilli restaurant in NYC and is best enjoyed with a crisp glass of Barone Fini Italian Pinot Grigio.
August 15th marks the Italian holiday of Ferragosto celebrating the peak of summer. To honor the holiday, I Truilli will be hosting a special dinner benefiting the NYC Food Bank.
In a pan, over medium heat, sauté the calamari and clams with white wine, olive oil, garlic and tomato.
When the clams open in the pan, add the shrimp.
Meanwhile, boil the pasta- fresh pasta should be perfectly al dente in about three minutes. Try to time it so that the pasta and the shrimp are finished cooking simultaneously
When the pasta is done, add to the pan with the seafood and toss. Add a splash of olive oil and the parsley, toss again.