SEAFOOD PASTA WITH CLAMS RECIPES
SEAFOOD RECIPES - BBC GOOD FOOD
From seafood pastas and paellas, to creamy chowders and curries, our seafood recipes celebrate prawns, crab, clams, mussels and more
Provided by Good Food team
Number Of Ingredients 1
FRUTTI DI MARE RECIPE ( SEAFOOD SPAGHETTI ) • CIAOFLORENTINA
The ultimate Frutti di Mare spaghetti recipe, made with baby clams, mussels, squid and shrimp in a thick red tomato sauce.
Provided by Florentina
Categories Main
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
- Meanwhile heat up your largest skillet on medium low flame.
- Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
- Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
- Add the shrimp to the skillet with clams and give it a stir. Cover and cook for another minute or so.
- Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up.
- Taste for seasonings and add more sea salt if needed. ( Remember that shellfish will spit out a lot of sea water during cooking, so wait till the end to season)
- Meanwhile warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.
- Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.
- Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley.
- Serve with lemon wedges on the side.
Nutrition Facts : Calories 646 kcal, CarbohydrateContent 68 g, ProteinContent 46 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 423 mg, SodiumContent 1025 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving
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- Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
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- Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!
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