Spaghetti allo Scoglio – ai frutti di mare – Fresh Seafood Pasta

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Recipe: Spaghetti allo Scoglio – ai frutti di mare – Fresh Seafood Pasta

Ingredients

  • 500g clams (vongole)
  • 500g mussels (cozze)
  • 400g prawns (scampi), with heads removed
  • 400g crawfish (gamberoni)
  • 300g squid (calamari), cut into rings
  • 70-100g tomato sauce
  • 3 cloves garlic
  • parsley, bunch chopped
  • basil, bunch
  • 5T. olive oil
  • Hot pepper (optional)

Instructions

  1. Boil the clams and mussels, separately, to open them. Strain and conserve the cooking water. Notes on preparing fresh shellfish: Soak the clams in fresh water for 6-8 hours to clean beforehand, and clean outside of mussels first.
  2. In another (very large) frying pan, brown the garlic cloves in the oil, and add the tomato sauce (not too much because you just want to give it a little color, not make it a red sauce), then the calmari and some of the fresh parsley. Cook for 20 minutes, adding water if it becomes too dry.
  3. Add the mussels, clams and some of the water from step 1. After 5 minutes, add the scampi and crawfish, using more of the water to keep it liquid and cook for 10 minutes. Start your water to boil the pasta.
  4. Add two large handfuls of fresh parsley and hot pepper if desired. Boil pasta and drain 2 minutes before the recommended cooking time. Add drained pasta to the seafood mix, and cook for another 2-3 minutes. Serve hot.

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