Spaghetti Frutti di Mare
Type: Main Dishes
The beauty of this pasta is variety-use whatever fresh seafood you like
Prep Time: prep 25 mins
Cooking Time: cook 10 mins
Serves: makes 4-6 servings
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups crushed tomatoes
- 1 / 2 tsp crushed hot red pepper
- 1lb ( 450g) mussels, scrubbed
- 1 / 4 cup dry white wine
- 1 / 2 lemon, sliced
- 12 large shrimp, peeled and deveined
- 1lb ( 450g) baby squid, cleaned, tubes sliced into rings
- 3 tbsp chopped parsley
- salt and freshly ground black pepper
- Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente.
- While the water is coming to a boil, prepare the sauce. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3-4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute. Keep warm.
- Meanwhile, combine the mussels, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3-4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.
- Simmer the sauce for 2-3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce and simmer for 2 minutes, stirring, until just opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.
- Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.
- prep 25 mins; cook 10 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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