De Cecco Bucatini Fresh Catch Pasta

• De Cecco Bucatini Pasta
• 4 tbsp Butter
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 4 North Atlantic Lobster Tails
• 4 garlic cloves
• 1 tsp Italian Seasoning
• 1 c marinated artichoke hearts
• 1/3 c kalamata olives
• 1/4 c capers
• 2 tsp anchovy paste
• 2 Lemons
• 1/4 c white wine
• 1 c fresh spinach
• 1/2 c pasta water
• Oregano
• Parmigiano Reggiano

Bring a large pot of water to a boil with 2 TBS salt and boil 1 lb De Cecco Bucatini until al dente, or still toothy. Drain, reserving 1 cup of pasta water for the sauce.

While the pasta cooks, prepare the sauce.

In a large sauce pan, melt 2 TBS Butter and sear shrimp, scallops and lobster tails with chopped garlic and Italian seasoning.

When the seafood is mostly cooked, remove and place on a tray.

To the pan, add artichoke hearts, olives, capers, anchovy paste, and lemon juice. Bring to a simmer.

Return the seafood to the pan and add white wine and remaining 2 TBS butter. Add fresh spinach and De Cecco Buccatini. Toss pasta in the sauce and add a little reserved pasta water to adjust the consistency.

Serve hot, finished with fresh oregano, shaved parmigiano cheese and lemon wedges.

Recipe developed by Chef Anna Rossi @annarossiofficial