Bits of fish, crab claws, picked lobster and include clams or mussels, as the juicy umami broth they create is an integral component. Use pacherri, a Sicilian pasta, like a very large rigatoni.
Heat a large shallow casserole dish (we use a 26cm cast iron shallow casserole dish from Le Creuset) over a medium heat. Make sure you have everything ready as above, garlic chopped and all the seafood prepped etc. You’ll need to move fast once you get going.
Drop the pasta into the water. Add the oil to the warm casserole dish and fry the garlic and chilli until it just starts to brown. Add the seafood (except the crab) and coat well in the garlic/chilli oil.
Add the white wine, turn up the heat and cover with a lid.
Once the pasta is a couple of minutes from being cooked, add it to the seafood and continue to cook all together.
Finish with the chopped parsley, crab and a little more olive oil. Give it all a good toss around and serve in the pan.