SQUID INK SPAGHETTI RECIPES

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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

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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