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Rigatoni with Shrimp, Calamari, and Basil
- 1 pound uncooked large shrimp, peeled, deveined, divided
- 14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
- 12 ounces rigatoni pasta
- 6 tablespoons extra-virgin olive oil, divided
- 3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
- 3 large garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1 8-ounce bottle clam juice
- 1/3 cup frozen peas, thawed
- 4 tablespoons butter, divided
- 1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
- 3/4 cup thinly sliced fresh basil, divided
Directions:View on Bon Appetit
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