Heat oil in a large pot over medium heat. Add the onion and garlic, and cook until translucent, approximately 3 minutes. Season with salt and pepper.
Deglaze the pot by adding the clam juice and juice of 2 lemons. Stir in the bay leaves, hot sauce, Worcestershire sauce, and 5 cups of water. Place the lid on the pot and bring it to a boil, about 10 minutes.
In a separate pan, melt the butter. Stir in the Old Bay seasoning, juice from the remaining lemon, and pepper. Set the butter sauce aside.
Drain the pot and transfer all the cooked ingredients to a large bowl. Toss the contents with the prepared butter sauce and parsley.
Serve the dish with additional chopped parsley sprinkled on top.
A seafood boil is a popular culinary tradition, especially in coastal regions, known for its communal and festive nature. It involves cooking a variety of seafood, such as crab, shrimp, lobster, clams, and sometimes even corn and sausage, in a large pot filled with a flavorful broth or seasoned water. Seafood boils are often enjoyed outdoors, spread over a table covered with newspaper or butcher paper, where friends and family gather to feast. It’s a fun and interactive dining experience that allows everyone to dig in, get their hands messy, and savor the bountiful flavors of the sea. In our version, we added a unique twist by incorporating our homemade cavatelle pasta into the mix. This addition brings a delightful pasta element to the dish, complementing the seafood and enhancing the overall flavor and texture.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.