SEAFOOD SPAGHETTI RECIPES

Name: Spicy seafood spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 tbsp olive oil; 2 fat garlic cloves , crushed; 2 red chillies , deseeded and finely chopped; 150ml white wine (optional); 2 x 400g cans plum tomatoes; 175g dried spaghetti (or pasta of your choice); 140g mussels , washed and beards removed (you can ask your fishmonger to do this for you); 140g clams , washed; 100g cooked lobster meat; chilli oil or olive oil, for drizzling; ½ small pack parsley , roughly chopped

SPICY SEAFOOD SPAGHETTI RECIPE - BBC GOOD FOOD

Spicy seafood spaghetti recipe - BBC Good Food image

Indulge in this simple seafood pasta dish for two. Rich, bold flavours that you can create in just half an hour. Feel free to vary the seafood to include your favourites such as prawns or crab

Provided by Chelsie Collins

Categories Fish Course, Main course, Pasta, Supper

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
2 fat garlic cloves , crushed
2 red chillies , deseeded and finely chopped
150ml white wine (optional)
2 x 400g cans plum tomatoes
175g dried spaghetti (or pasta of your choice)
140g mussels , washed and beards removed (you can ask your fishmonger to do this for you)
140g clams , washed
100g cooked lobster meat
chilli oil or olive oil, for drizzling
½ small pack parsley , roughly chopped

Steps:

Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.
Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.
Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.

Nutrition Facts : Calories 600 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 77 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 8 grams fiber, ProteinContent 46 grams protein, SodiumContent 2.4 milligram of sodium

FRUTTI DI MARE RECIPE ( SEAFOOD SPAGHETTI ) • CIAOFLORENTINA

Frutti di Mare Recipe ( Seafood Spaghetti ) • CiaoFlorentina image

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

Ingredients

1 lb clams & mussels (mixed) (cleaned well)
1 lb wild shrimp (peeled)
1/2 lb squid tentacles
1/4 c extra virgin olive oil
4 cloves garlic grated
1 tsp red pepper flakes + more to taste
1/2 c white wine
1 lemon (for serving)
1/3 c fresh basil leaves or chopped Italian parsley
3/4 lb spaghetti
1 batch arrabiata tomato sauce (made advance)
sea salt to taste

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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