Seafood spaghetti Duplicate recipe

First course recipes  •  Spaghetti  •  Seafood

Varianti di questa ricetta

Difficulty: 1/3 - Servings 4 people - Prep Time: 60 min - Cook time: 15 min

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Sauté in olive oil two garlic cloves and when they are golden brown, remove them and add the prawns which were previously cut on the abdomen. Add the tufts of squid and cook briefly.


Add the mussels, which you have washed very well under running water. Cover the pan with a lid and let them open. As soon as they have opened, remove them one of the two shells (the one where there is not attached the mollusk) and allow to dry slightly the cooking liquid, in which you will put a teaspoon of the mix for the fumet.


Meanwhile, in another pan, fry two garlic cloves in the remaining oil and put to cook the tomatoes previously blanched, peeled, drained and cut into small pieces (to lose the liquid and seeds), until it will be dried. Add the clams to the rest of the seafood, let them open and finally add the tomato already cooked in the other pan.


Let the flavors mix briefly without restricting too much the liquid that you will be created by opening the mussels and clams, adding a generous handful of parsley and pepper according to your taste.


Drain the spaghetti “al dente” and finish cooking by making them jump briefly into the seafood cooking liquid.
Finally, add the seafood being careful not to break the prawns.
Serve immediately, sprinkling the dish with fresh chopped parsley and a drizzle of olive oil.

Chef's notes
Chef's advices:
Very tasty, but if you prefer, you can also use cuttlefish, shrimps and prawns.

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Recipe of Cinzia

Inserted 30/10/2013

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