A great classic today, the recipe for seafood spaghetti with mixed seafood, a delightful seafood main course with shellfish and crustaceans that can also be cooked by adding other types of fish.
The seafood spaghetti is a dish that is never missing in restaurants along the Italian coasts, and we find it both with tomato and plain with the addition of garlic and fresh chopped parsley.
The seafood spaghetti summer recipe can be prepared with frozen fish that we can find also in mixed ready-made packages with various types of fish and shellfish in the supermarket section.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel for recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
WHAT KIND OF FISH CAN WE USE TO COOK THE RECIPE FOR GOURMET SEAFOOD SPAGHETTI?
To prepare the recipe for seafood spaghetti with shellfish and crustaceans, usually clams, mussels, shrimp and scampi are needed, but throughout Italy, we find as always many varieties of fish.
For the perfect recipe for seafood spaghetti mussels and clams must never be missing, then combine … whatever you like, including squid, shrimp, crab meat, and lobster.
HOW TO MAKE THE PERFECT SAUCE FOR COOKING SEAFOOD SPAGHETTI RECIPE?
To have a wonderful and enveloping sauce in the seafood spaghetti recipe, we also take small juicy and well-ripened and firm cherry tomatoes.
If we want a more flavorful sauce, we can cook like a risotto the spaghetti with mussels and clams and more, draining them halfway through the cooking and pouring them into the pan with the sauce of shellfish and crustaceans and continuing to cook by adding a couple of ladles of boiling water or the filtered water from mussels and clams.
WHAT PASTA TO USE FOR THE PERFECT CREAMY AND ENVELOPING GOURMET SEAFOOD SPAGHETTI?
We cannot prepare the pasta recipe with seafood sauce if not with long pasta, which will create a masterful combination with the crustacean and shellfish sauce!
So let’s take medium-sized spaghetti (I would say no to spaghettini no.3), bucatini, linguine!
WHAT WINE TO PAIR WITH SEAFOOD SPAGHETTI RECIPE?
Well, to pair the wine with the seafood pasta preparation, I would say go to Sardinia with Vermentino, in Campania with Greco di Tufo, and also with the equally famous Gavi in Piedmont. These are aromatic wines with moderate alcohol content that can best enhance the Mediterranean flavors of clams, mussels, and so on.
The first seafood dish is a tasty and easier dish than you think, a great classic of sea cuisine that can also become a single dish with many varieties of fresh fish!
LAST TIP FOR PREPARING SEAFOOD SPAGHETTI.…
Do not exceed the pasta portioning, I would say 70/80 grams are perfect, and if YOU WANT, add to the main seafood dish a slice of toasted bread per person that will soak up the sauce and you will devour along with the rest of the shellfish and crustaceans!!!!!!!!!!
I LOVE FISH and I LEAVE YOU 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
- 11.25 oz spaghetti
- 2.2 lbs clams
- 2.2 lbs mussels
- 8 shrimp
- 1 clove garlic
- 5 scampi
- 12 oz cherry tomatoes (or grape or cherry tomatoes)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
#ADV
- Wok
- High-sided casseroles
- 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, i.e., the beard that comes out of the shells.
2) CLEAN THE CLAMS by leaving them to purge in cold water for at least 30 minutes and then rinse them again under running water.
3) COOK THE SHELLFISH FOR THE SEAFOOD PASTA WITH TOMATO
In a large pan or wok, I put the crushed garlic clove and extra virgin olive oil, and as it sizzles, I add the mussels and clams and cover with the lid.
In 4/5 minutes, the sea shells will be open and ready to continue preparing the red seafood spaghetti mix!
Filter the liquid formed with a fine-mesh strainer, keeping it aside in a bowl.
At this point, I shell some of the shells, keeping the mollusk aside to then add to the sauce with the tomato.
4) CLEAN THE SHRIMP AND SCAMPI FOR THE SEAFOOD SPAGHETTI
Remove the shell and the vein from the shrimp, and with scissors, cut the shell and the usual black intestinal thread from the scampi, leaving the claws.
5) CONTINUE THE RECIPE FOR THE SEAFOOD DISH WITH SHELLFISH AND CRUSTACEANS
In a large pan, I put the garlic clove and extra virgin olive oil, and when it is golden, I add the shrimp and scampi, and as they change color, I pour the wine and let the alcohol evaporate.
I 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 the pasta, which we previously put on medium-high heat, is already boiling, and so all I have to do is add the long pasta, today spaghetti, but linguine, bucatini, square spaghetti!
I drain the pasta very al dente and pour it directly into the pan or wok containing the sauce, also adding mussels and clams and, if necessary, some filtered water from the previous shellfish cooking to complete the cooking of the spaghetti.
Season this seafood sauce with salt and pepper, add a good handful of washed and chopped fresh parsley, and serve immediately at the table!
Bring extra virgin olive oil to the table if you want to add the final “gourmet” touch to the seafood spaghetti!
Enjoy your meal!
Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Advice
We can also add fresh basil but … personally, I prefer parsley!
The seafood spaghetti sea recipe is NOT a recipe to freeze; rather, let’s eat it the same day we prepare it, I recommend!
