Ramen del Mare

Clams, shrimp, and calamari simmer in white-wine fumetto mingled with miso for a Ligurian seaside ramen.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound mussels or clams, scrubbed
• 6 ounces lump crabmeat (picked over for shells)
• 1 small squid or 4 ounces cleaned calamari, sliced into rings
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup dry white wine
• 1 (14-ounce) can diced tomatoes, drained
• 3 cups seafood stock or chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and red pepper flakes, cooking 1 minute more.
3. Stir in white wine and let it reduce by half, about 2 minutes. Add diced tomatoes, seafood stock, soy sauce, fish sauce, smoked paprika, black pepper, and salt. Bring to a simmer.
4. Add mussels or clams, cover, and cook for 3–4 minutes until they begin to open.
5. Add shrimp and calamari, stirring gently, and cook for 2–3 minutes until shrimp are pink and calamari is just tender.
6. Add crabmeat and simmer 1 minute more to warm through. Discard any mussels or clams that do not open.
7. Stir in half the parsley and basil. Taste and adjust seasoning as needed.
8. Add cooked noodles to the pot and toss gently to coat in broth.
9. Divide seafood, noodles, and broth among bowls. Top with remaining herbs, lemon wedges, and desired toppings.