Seafood Spaghetti

One of my favorite main courses, suitable for every season of the year. The steps to make this classic dish are simple and quick.

Mussels, clams, shrimp, prawns, and squid are the stars of the sauce for this exquisite dish.

The cooking of the spaghetti will be completed in the pan with the sauce, creating the creaminess that makes this dish even more irresistible.

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Cost: Medium
Preparation time: 1 Hour
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

348.98 Kcal

calories per serving

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Energy 348.98 (Kcal)
Carbohydrates 35.16 (g) of which sugars 7.85 (g)
Proteins 37.59 (g)
Fat 5.71 (g) of which saturated 1.81 (g)of which unsaturated 3.21 (g)
Fibers 2.19 (g)
Sodium 1,357.52 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

10.6 oz spaghetti
2.2 lbs mussels
2.2 lbs clams
10.6 oz squid (or cuttlefish)
8 scampi (or large prawns)
10.6 oz cherry tomatoes
2 cloves garlic
1 bunch parsley
1.8 oz dry white wine
to taste salt
to taste pepper

Risotto-style Seafood Spaghetti

Tools

What you need to make

2 Skillets
1 Pot
1 Colander
1 Strainer
1 Knife
3 Small bowls

Preliminaries:

When buying seafood, ask your vendor if they have been depurated. Once home, start cleaning the mussels and clams by rinsing them several times under running water and leaving them in water.
Clean the mussels: scrape off all encrustations from their shell, then take each mussel with the byssus part facing outward and pull it off by tugging downward.
In a fairly large pan, heat the oil with garlic and parsley stems, and when it’s hot, pour in the clams.
Cover immediately with a lid and wait until they are completely open, it will take 3-4 minutes.
In the second pan do the same with the mussels.
Once both are open, remove the lid, and pour them into 2 containers, being careful to save the cooking liquid, which will be filtered through a very fine-mesh strainer.
Now with a little patience start shelling 3/4 of the mussels and clams, leaving the rest in the shell.
Now let’s move on to the squid: cut the head and remove the intestines. I don’t remove the skin because that’s where all the sea flavor is,
but if you don’t like it, you can easily remove it, then cut it into strips or rings as you prefer.
Let’s deal with the scampi: using scissors, remove the shell, with the help of a skewer, remove the intestinal thread. You can discard the shell, but keep the head and claws.
Finally, wash the cherry tomatoes and cut them into wedges.
From now on the recipe will be quick, so you can already put the pasta water on the stove, with very little salt.
Take a large pan, and brown 1 clove of garlic with extra virgin olive oil and parsley stems.
As soon as the garlic starts changing color, add the squid, cook for 5 minutes then deglaze with white wine. Allow the alcohol to evaporate, remove the garlic and parsley stems,
and add the cherry tomato wedges. Now you can drop the pasta in the water.
Add the scampi to the pan, mix. When the spaghetti is 3/4 cooked, add them to the pan, and..
complete cooking by adding the cooking water from the mussels and clams, which is already salty, so they will flavor the dish. That’s why you don’t need much salt in the pasta, actually, none is better.
At the end of cooking, add both shelled and unshelled mussels and clams.
Turn off the heat and season with chopped parsley and a grind of black pepper.
Here are the Risotto-style Seafood Spaghetti ready.
If instead of cherry tomatoes you want to use tomato puree in equal quantity, this will be the result.