Spaghetti con frutti di mare – Seafood Spaghetti…
Seafood pastas are basics of Italian gastronomy, but vary enormously from region to region: the spaghetti vongole from Naples, the Venetian black spaghetti with cuttlefish, pasta with mussels and limpets from Positano and spaghetti and sea urchins from Puglia. The most important thing to remember is that the seafood must be the very freshest possible.
This recipe is one of our favourites and is packed full of flavour.
- 400g Spaghetti
- 1.8kg mixed fresh seafood such as mussels, prawns, calamari, scallops, salmon etc.
- Extra Virgin Olive oil
- 4 garlic cloves, finely chopped
- Peperoncino chilli flakes
- 75ml dry white wine
- Large bunch chopped fresh flat-leaf parsley
- Salt & Pepper
Heat the olive oil in a large pan, add the garlic and fry until golden, taking care that it does not brown. While doing this have a pan of boiling water ready to go for the spaghetti. Always salt the water for the pasta.
Add the chilli into the garlic and add the white wine, letting it reduce. Pour in the seafood and mix together until cooked.
Add the spaghetti into the pan and cook the spaghetti until al dente, then drain and add to the pan with the seafood and mix well. Cook in the pan for a further 2/3 minutes. Season with salt and pepper and add the parsley at the end, mix well and serve. Very easy, very quick and extremely tasty. Buon Appetito.
Twins Tips (Twips)
Add capers for an extra salty kick.