Black-and-White Pici Pasta with Squid and Shellfish

In a large saucepan, heat the olive oil. Add the garlic and cook over moderately low heat, stirring, until it just starts to brown, 2 minutes. Add 1 cup of the parsley, the crushed red pepper, and a generous pinch of salt and cook until fragrant. Add the wine and bring to a boil. Stir in the squid, cover, and braise over low heat, stirring, until tender, 30 minutes. In a large saucepan of salted boiling water, cook the pasta until al dente, 5 minutes; drain. While the pasta cooks, add the clams, mussels, and scallops to the squid. Cover and cook over high heat until the clams and mussels just start to open, 3 minutes. Uncover and cook until the clams and mussels open fully and the broth is slightly reduced, 4 minutes. 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. Season lightly with salt. Transfer the pasta to shallow bowls and serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.