The fun here is to pick and choose a good medley of seafood , your friendly fish monger should be of help 🙂
Cooking it doesn’t take much time and there is only a little prep . Roughly cut some veggies ( not much at all ) such as asparagus , kale , rapini ( broccoli rabe ) , sweet peppers ; set aside .
I a large pot filled with water add salt and start it boiling on your back burner .
In a blender add : 2-3 pieces of fire roasted red peppers , 2-3 cloves of garlic , 1-4 hot chili peppers ( i start with 1 and then by taste i gradually add more for my level of spice ) , Calabrian chili paste 1-2 tsp. to taste , 1\2 can coconut cream ( or 35% cream ) – 1 cup , 1 cup crashed canned tomatoes , juice from 1 lemon ( to taste ) , 1-2 tsp. honey ( or brown sugar , 1 tbsp. apple cider vinegar , s/p ; blend it all to a creamy puree , taste again for your palate and stir in a tbsp. of chopped fresh dill .
Drop the bucatini pasta into the salted boiling water , give it a good stir and cook it al dente checking timing on the pasta package ; for a well done al dente i’d cook it 1-2 mins. less because it will cook a bit more in the stew pan .
In a large pan add a dash of olive oil , a pat of unsalted butter and heat up ; add the seafood and stir around for a min. or so , pour the sauce from the blender in and let it start simmering ; cover pan with a lid if you have shelled clams or mussels and let cook covered until shells pop open ; lid off now , add the chosen vegetables and stir to fold in and slightly soften .
Scoop out (or strain but not rinse ) the bucatini and drop into the seafood pan , stir well to fold it all together and get the bucatinis to soak up the sauce and flavors ; add a bit more fresh dill if needed or substitute with basil or chives if dill not to your taste .
Transfer to serving bowls and you are surfing 🙂