Black-and-White Pici Pasta with Squid and Shellfish

• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, thinly sliced
• 1 1/4 cups finely chopped flat-leaf parsley
• 1/4 teaspoon crushed red pepper
• Kosher salt
• 1/3 cup dry white wine
• 1/2 pound cleaned small squidtentacles halved, bodies cut into 1/4-inch rings
• 1 pound fresh pici pasta, preferably black-and-white
• 20 littleneck clams, scrubbed
• 20 mussels, scrubbed
• 1/2 pound bay scallops
• 4 small pickled hot cherry peppers, seeded and thinly sliced
• 1 tablespoon fresh lemon juice

1. In a large saucepan, heat the olive oil.
2. Add the garlic and cook over moderately low heat, stirring, until it just starts to brown, 2 minutes.
3. Add 1 cup of the parsley, the crushed red pepper and a generous pinch of salt and cook until fragrant.
4. Add the wine and bring to a boil.
5. Stir in the squid, cover and braise over low heat, stirring, until tender, 30 minutes.
6. In a large saucepan of salted boiling water, cook the pasta until al dente, 5 minutes; drain.
7. While the pasta cooks, add the clams, mussels and scallops to the squid.
8. Cover and cook over high heat until the clams and mussels just start to open, 3 minutes.
9. Uncover and cook until the clams and mussels open fully and the broth is slightly reduced, 4 minutes.
10. Add the pasta, pickled peppers, lemon juice and the remaining 1/4 cup of parsley and cook over moderate heat, tossing, until the pasta is hot and coated in a light sauce, 3 minutes.
11. Season lightly with salt.
12. Transfer the pasta to shallow bowls and serve right away.

extravirgin olive oil, garlic, flatleaf parsley, red pepper, kosher salt, white wine, bodies, pici pasta, littleneck clams, mussels, bay scallops, peppers, lemon juice

Taken from www.foodandwine.com/recipes/black-and-white-pici-pasta-squid-and-shellfish (may not work)