The SPAGHETTI ALLA CHITARRA WITH SEAFOOD are a refined and flavorful first course, typical of the Italian culinary tradition, particularly from coastal regions.
They are characterized by a square shape and a rough texture that holds sauces perfectly – they are wrapped in a fragrant sauce made with fresh seafood such as mussels, clams, squid and sometimes prawns and langoustines.
Perfect with a glass of dry white wine (such as Vermentino or Falanghina), they are ideal for an elegant dinner or a Sunday family lunch.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 18 oz egg spaghetti alla chitarra
- 1.1 lbs mussels
- 1.1 lbs veracious clams
- 3.5 oz squid (sliced into rings)
- 2 zucchini
- 1 clove garlic
- to taste chili powder
- to taste extra virgin olive oil
- 1/2 glass white wine
- to taste salt
- to taste black pepper
- 1 bunch parsley
- lemon zest
YOU’LL NEED FOR SPAGHETTI ALLA CHITARRA WITH SEAFOOD
- 1 Pan
- 1 Pot
- 1 Sieve
PREPARATION SPAGHETTI ALLA CHITARRA WITH SEAFOOD
To prepare these delicious SPAGHETTI ALLA CHITARRA WITH SEAFOOD, first you need to clean the mussels and clams.
Place the clams in salted water and let them purge for 2 hours.
While rinsing the mussels under running water, remove the beard (the byssus) that protrudes from the shell and brush or scrape the surface with a scouring pad to remove any impurities and filaments.
In a deep pan, sauté together some chili powder and the parsley stems sliced into rounds with a clove of garlic, being careful not to let the garlic burn.
Add the seafood, deglaze with a good white wine and cover. As soon as the shellfish open, turn off the heat. When they have cooled slightly, remove them from the pan, extract some of the shellfish meat and set aside.
Meanwhile, strain the sauce obtained through a sieve to remove any sand.
In another pan, quickly sauté the zucchini cut into cubes.
Repeat the same procedure with the squid strips, seasoning them with pepper.
Meanwhile, cook the pasta in lightly salted water. Drain it and place it in the pan containing the seafood sauce and continue cooking there.
When the cooking is almost complete, add all the previously prepared ingredients.
Add the grated lemon zest, adjust with pepper, parsley and serve your SPAGHETTI ALLA CHITARRA WITH SEAFOOD hot.
