Spaghetti ai Frutti di Mare
How to make Spaghetti ai Frutti di Mare
constituents
¾ lb spaghetti
¼ mug redundant abecedarian olive oil painting
4 cloves garlic, grated
1 tsp red pepper flakes, plus further to taste
1 lb bones
and mussels,( mixed), gutted well
½ mug white wine
1 lb wild shrimp, hulled
½ lb squid tentacles
ocean swab, to taste
arrabiata tomato sauce *, made in advance,( see form Notes for form)
To Serve
⅓ mug fresh basil leaves,( or diced Italian parsley)
1 bomb, sliced into wedges
Instructions
Bring a large pot of interspersed water to a pustule.
Cook the spaghetti according to the package directions until al dente. Drain and reserve 1 mug of the salty pasta water.
Meanwhile, toast up the largest skillet on medium-low heat. Add olive oil painting, garlic, and red pepper flakes. Stir snappily and make sure not to burn the garlic.
Add in the bones
and mussels and toss them around.
Pour in the white wine and cover with a lid. Cook for about 1 nanosecond or so until the bones
start to open.
Add the shrimp to the skillet with bones
and give it a stir. Cover and cook for 1 nanosecond or so.
Once all the bones
and mussels have opened and the shrimp is nearly cooked, add the squid tentacles. Cook for another 30 seconds or so until they coil up.
Season to taste with ocean swab, if demanded.
Meanwhile, warm up the sauce in a saucepan.
Pour the sauce over the seafood and toss to fleece well.
Add the cooked spaghetti pasta to the skillet with the seafood and toss to fleece in the sauce. Add a little bit of the reserved pasta water if demanded to stretch out the sauce.
Transfer seafood spaghetti to a serving server, mizzle with olive oil painting and sprinkle with the basil and parsley.