A timeless classic today, the recipe for seafood spaghetti with shellfish, a delicious fish main course with mollusks and crustaceans that we can also cook by adding other types of fish.
Seafood spaghetti is a dish that is never missing in restaurants along the Italian coasts and can be found either with tomato or without, with the addition of garlic and freshly chopped parsley.
The summer seafood spaghetti recipe can be prepared with frozen fish which we can also find in ready-made mixed packs with different varieties of fish and mollusks in the supermarket section.
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WHAT TYPES OF FISH CAN WE USE TO COOK THE GOURMET RECIPE FOR SEAFOOD SPAGHETTI?
To prepare the recipe for seafood spaghetti with mollusks and crustaceans, clams, mussels, shrimp, and scampi are generally needed, but throughout Italy, we find, as always, many varieties of fish.
For the perfect recipe for seafood spaghetti, mussels and clams should never be missing, then add … whatever you like, even calamari, shrimps, crab meat, and lobster.
HOW TO MAKE THE PERFECT SAUCE TO COOK THE RECIPE FOR SEAFOOD SPAGHETTI?
To have a wonderful and enveloping sauce in the recipe for seafood spaghetti, we also take small, juicy, and ripe cherry tomatoes.
If we want an even more flavorful sauce, we can risotto the spaghetti with mussels, clams, and more by draining them halfway through cooking and pouring them into the pan with the mollusk and crustacean sauce, continuing to cook and adding a couple of ladles of boiling water or the filtered water from the mussels and clams.
WHAT PASTA TO USE FOR THE PERFECT CREAMY AND ENVELOPING GOURMET SEAFOOD SPAGHETTI?
We can’t prepare the pasta recipe with seafood sauce if not with long pasta that will create a masterful combination with the crustacean and mollusk sauce!
So we take medium-sized spaghetti (I would say no to spaghettini no3), bucatini, linguine!
WHAT WINE TO PAIR WITH THE RECIPE FOR SEAFOOD SPAGHETTI?
Well, to pair the wine with the seafood pasta preparation, I would say to go to Sardinia with the Vermentino, in Campania with Il Grego di Tufo, and also with the no less famous Gavi in Piedmont. These are aromatic wines with moderate graduation that can best enhance the mediterranean flavors of clams, mussels, and so on.
The first seafood is a tasty dish and easier than you think, a great classic of sea cuisine that can also become a unique dish with many varieties of fresh fish!
LAST TIP FOR PREPARING SEAFOOD SPAGHETTI...
Do not overdo the amount of pasta; I would say that 70/80 grams is perfect, and if YOU WANT, add to the seafood main course a slice of toasted bread per person, which will soak up the sauce and you’ll devour it along with all the rest of the mollusks and crustaceans!!!!!!!!!!
I LOVE FISH and I LEAVE YOU WITH SOME SEA RECIPES LIKE:
- Difficulty: Medium
- Cost: Expensive
- Rest time: 5 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for GOURMET SEAFOOD SPAGHETTI
- 11 oz spaghetti
- 2.2 lbs clams
- 2.2 lbs mussels
- 8 shrimp
- 1 clove garlic
- 5 scampi
- 12 cherry tomatoes (or grape or pachino)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
#ADV
- Wok
- High-sided Pots
- Pans
- Food Scales
- Scissors
- Strainers
- Cutting Boards
Let’s prepare this tasty and rich seafood main course together
1) CLEAN THE MUSSELS by removing any encrustations and the byssus, which is the beard that comes out of the shells.
2) CLEAN THE CLAMS by soaking them in cold water for at least 30 minutes and then rinsing them again under running water.
3) COOK THE MOLLUSKS FOR THE SEAFOOD SPAGHETTI WITH TOMATO
In a large pan or wok, place the crushed garlic clove and extra virgin olive oil, and as it sizzles, add the mussels and clams, cover with a lid.
In 4/5 minutes, the shellfish will be open and ready to continue preparing the seafood spaghetti with tomato!
Filter the liquid formed with a fine-mesh strainer, keeping it aside in a bowl.
At this point, shell part of the mollusks, keeping the shell aside, to then add it to the tomato sauce.
4) CLEAN THE SHRIMP AND SCAMPI FOR THE SEAFOOD SPAGHETTI
Remove the shell and the black vein from the shrimp, and with scissors, cut the shell and the usual black vein from the scampi, leaving the claws.
5) CONTINUE THE SEAFOOD DISH WITH MOLLUSKS AND CRUSTACEANS
In a large pan, place the garlic clove and extra virgin olive oil, and as it turns golden, add the shrimp and scampi, and as they change color, add the wine, letting the alcohol evaporate.
Then add the washed, dried, and quartered tomatoes, mixing everything well and continuing to cook for 5/6 minutes.
At this point, the salted water for pasta cooking is already boiling, which we’ve previously put on medium-high heat, so now it’s time to throw in the long pasta, today spaghetti, but linguine, bucatini, or thick spaghetti are also great!
Drain the pasta very al dente and add it directly to the pan or wok containing the sauce, also adding mussels and clams, and, if needed, a little of the filtered mollusk cooking water to complete the spaghetti cooking.
Season the seafood sauce with salt and pepper, add a generous handful of washed and chopped fresh parsley, and serve immediately!
Bring extra virgin olive oil to the table if you want to give the final “gourmet” touch to the seafood spaghetti!
Enjoy your meal!
Annalisa
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Tips
We can also add fresh basil, but … I personally prefer parsley!
The seafood spaghetti seafood recipe is NOT a recipe to freeze; rather, eat it the same day it’s prepared, please!
