Fresh Markets

De Cecco Bucatini Fresh Catch Pasta

30 minutesServes 4
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

Shop Recipe Ingredients