A rich shellfish broth cooked to perfection serves as a great base for this brothy main dish pasta.
Casarecce with Arugula and Shellfish Brodo
For the shellfish brodo:
2 pounds lobster shells
2 cups shrimp shells
1/2 cup unsalted butter
2 tablespoons canola oil
1 medium carrot, chopped
2 ribs celery, chopped
2 medium yellow onions, chopped
2 cloves garlic, crushed
1/2 cup tomato paste
1 cup dry white wine
1-1/2 quarts unsalted chicken or vegetable stock
2 bay leaves
2 sprigs tarragon
2 lemons, zested, juiced, divided
For the casarecce:
3 pounds Barilla Collezione Casarecce
7 cups prepared shellfish brodo
1-1/2 quarts sugar snap peas, trimmed, thinly sliced
8 pounds peeled, deveined shrimp (21/25), halved
1 cup unsalted butter, softened
1 gallon baby arugula leaves, lightly packed
1/3 cup chopped chives
extra virgin olive oil