Garganelli con Gamberi, Vongole Veraci e Salsa al Cacciucco

Garganelli con Gamberi, Vongole Veraci e Salsa al Cacciucco is a refined pasta dish that marries the rich, peppery tomato-seafood broth of Livorno’s cacciucco with the delicate sweetness of prawns and clams. The dish originates from the Emilia-Romagna coast, where the Adriatic’s bounty meets the region’s egg-pasta tradition. Its defining feature is the hand-rolled garganelli—square pasta sheets rolled into quill shapes on a ridged board, which trap the sauce more effectively than smooth tubular pasta.

A great version hinges on the salsa al cacciucco: a slow-simmered base of garlic, chili, tomato passata, and a splash of white wine, infused with the liquor from the vongole veraci (true clams). The prawns must be seared just until coral-pink, then finished in the sauce to avoid overcooking. The pasta is cooked al dente and tossed vigorously so the ridges catch every drop of the briny, slightly spicy emulsion. At Semplice in Imola, Italy—cited by *Where The Foodies Go*—the dish is executed with precision, balancing the assertive cacciucco broth against the clean, sweet shellfish.

Regional variations exist along the Tuscan coast: some cooks add a pinch of peperoncino for heat, others a splash of brandy. Inland versions may substitute mussels for clams or use paccheri instead of garganelli. The key constant is the cacciucco-inspired sauce, which transforms a simple seafood pasta into a tribute to Livorno’s storied fishing heritage.