THE MINESTRA DI PASTA MISTA CON CROSTACEI E PESCI DI SCOGLIO One of Gennaro Esposito’s signature dishes. At La Torre del Saracino, in the seaside town of Vico Equense, the chef uses more than a pound and a half of Mediterranean rockfish, shrimps, squid and prawns (slow-cooking, then squeezing them). Once all the seafood and San Marzano tomatoes are left to simmer on the stove top, for several hours, he adds a mix of as many as 15 different pasta shapes. The 25 Essential Pasta Dishes to Eat in Italy | The New York Times
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