Frutti di Mare
30 min4
A seafood pasta tossed with clams, mussels, shrimp, squid and arrabiata sauce, finished with fresh basil.
| prepBring a large pot of salted water to a boil | ||||||||
| 240 ml reserved pasta water | Cook spaghetti al dente, drain & reserve pasta water | Add spaghetti & pasta water, toss to coat | Season with salt, transfer, top basil & lemon | |||||
| 340 g spaghetti | ||||||||
| 60 ml extra virgin olive oil | Heat oil, garlic & pepper flakes | Add clams & mussels, toss | Pour in wine, cover, cook 1 min until clams open | Add shrimp, cover, cook 1 min | Add squid, cook 30 sec until curled | Pour in warm sauce, toss to coat | ||
| 4 cloves garlic (grated) | ||||||||
| 1 tsp red pepper flakes + more to taste | ||||||||
| 450 g clams & mussels (mixed, cleaned well) | ||||||||
| 120 ml white wine | ||||||||
| 450 g wild shrimp (peeled) | ||||||||
| 225 g squid tentacles | ||||||||
| 1 batch arrabiata tomato sauce (made in advance) | ||||||||
| 10 g fresh basil leaves or chopped Italian parsley | ||||||||
| sea salt to taste | ||||||||
| 1 lemon (for serving) | ||||||||
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