Fettuccine Del Fuoco alla Puttanesca

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  • 1 1/2 cups unbleached all-purpose flour
  • 1 egg, at room temperature
  • 2 tablespoons TABASCO® brand Original Red Sauce
  • Pinch of salt
  • Additional flour, as needed
  • 3 tablespoons cornmeal
  • 1 tablespoon olive oil

Grilled Seafood

  • 6 medium squids
  • 15 large sea scallops
  • 15 medium shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 1/4 cup thinly sliced fresh basil
  • Salt and pepper to taste
  • Bamboo skewers


  • 2 tablespoons extra virgin olive oil
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 8 ripe Roma tomatoes, cored, seeded and coarsely chopped
  • 1 cup white wine (Pinot Grigio or other medium-bodied white)
  • 1 teaspoon celery seed
  • 1 teaspoon crushed red pepper
  • Salt and pepper to taste
  • 1 1/2 inches anchovy paste
  • 1 (2.25-ounce) can sliced ripe olives, drained
  • 15 small clams, scrubbed
  • 1/4 cup thinly sliced fresh basil
  • Freshly grated Parmigiano-Reggiano cheese
  • Chopped fresh parsley, for garnish


Pasta: Mound flour on work surface and form a deep well in center. Add egg, TABASCO® Original Red Sauce and salt. Using a fork, break yolk and mix with other ingredients. Gradually work flour into wet ingredients and work until a ball forms. Dough should hold together but not be very sticky.

On a lightly floured surface, knead dough for 3 minutes; wrap in plastic wrap and let rest at room temperature for 30 minutes. Cut dough into walnut-size chunks, flatten, and roll out using a manual pasta machine, adding additional flour to prevent sticking. Cut pasta sheets using a fettuccine die. Toss cut pasta with cornmeal and allow to dry slightly.

Grilled Seafood: Clean squid by removing heads; rinse well, removing cuttlebones. Rinse scallops. Place squid, scallops, and shrimp in a zip-top plastic bag. Add olive oil, red wine vinegar, TABASCO® Chipotle Sauce, basil, salt and pepper; seal bag and mix well. Marinate in refrigerator at least 45 minutes. Soak skewers in water at least 30 minutes. Just prior to cooking, thread scallops onto skewers, with 3 to 5 per skewer; thread shrimp and squid onto separate skewers.

Cook scallops over medium coals or on a gas grill for 4 minutes per side; continue cooking 1 minute per side until nicely marked. When scallops are almost done, add shrimp and squid to grill and cook about 1 minute per side or until marked.

Sauce: Heat a large pot of salted water over high heat for pasta. Meanwhile, in a large sauté pan over medium-high heat, heat olive oil until shimmering. Add shallots and garlic and cook until fragrant. Add next seven ingredients and bring to a simmer, stirring occasionally. When nearly thickened to a sauce consistency, add clams and cover. While sauce simmers, grill scallops, shrimp, and squid; when done, remove from skewers. As clams begin to open, add shrimp and basil and cook for 2 minutes. Turn off heat.

When water for pasta reaches a rolling boil, add pasta and cook about 90 seconds; drain. Spoon some sauce onto a large platter as a nest. Using a large fork, twirl a mound of pasta and place on platter; repeat to form six mounds. Drizzle some sauce over the mounds. Arrange grilled scallops and squid around edge of platter. Sprinkle pasta with cheese and sprinkle parsley over seafood and rim of platter. Serve with remaining sauce, additional cheese, and garlic rolls.

Easy Garlic Rolls: Cut hard or Kaiser rolls in half and toast under broiler until crisp and light brown. Drizzle each with a teaspoon of extra virgin olive oil and sprinkle with garlic powder and chopped parsley. Serve hot.

Makes 4 servings.

Finalist in the third national TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Michael Kane, South Walton Fire Department, Florida.

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