Spaghettoni with seafood, a dish for all seasons. A classic first course for the holidays or to delight palates with Sunday lunches with family and friends, it’s hard for anyone to be disappointed…. They are very easy to prepare and you don’t need to add many ingredients because the seafood is the star. With this fabulous sauce, I dressed some spaghettoni, which are thicker than classic spaghetti, but you can also opt for fantastic fresh pasta. For seafood, I chose clams and a seafood mix of shrimp, scampi, and cuttlefish, you can decide to change and add prawns, mussels, squid, whatever you find at the fish market, the important thing is that it’s all fresh. So all that’s left is to try!!
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs thick spaghetti
- 1.1 lbs clams
- 10.6 oz seafood mix
- 3.4 fl oz white wine
- 1 clove garlic
- olive oil
- chopped parsley
Tools
- Wok
Procedure
Rinse the clams under water and make sure they aren’t sandy.
In a wok, put olive oil and a crushed clove of garlic, sauté.
When the oil is hot enough, add the clams. Keep the heat moderate and let the clams open.
Add the seafood and cook for 2 minutes, then deglaze
with the wine, cook for 2/3 minutes until the wine evaporates and turn off the heat. Meanwhile, boil water for the pasta and cook the spaghetti al dente, removing it about 3 minutes before the end of cooking time (save the water).
Remove the clams from the rest of the seafood and set them aside.
When the pasta is cooked, reheat the seafood and add a ladle of cooking water.
Drain the spaghettoni and add them to the pan, mix well. If needed, add a little more cooking water to finish cooking, adjust salt, and add the clams.
Spaghettoni with seafood are ready!!
Storage
Spaghettoni with seafood should be consumed immediately after preparation.
Spaghettoni with seafood should be consumed immediately after preparation.
