Typically cooked by latin-lovers to impress their new date, Seafood Spaghetti is a real treat for the palate. King prawns, calamari, mussels, clams and cherry tomatoes are sautée with white wine, garlic and chilli to make an exquisite spaghetti sauce.
Seafood often appears as a challenge for the less experienced cooks, but this recipe is quick and easy enough for anyone to try it. Hopefully you will build up some confidence and maybe try the Pistachio Coated Barramundi. If you like to keep it light, than a Seafood salad is the right choice.
No matter what you choose to cook, remember to be responsible in your choices as a consumer: if you choose high quality, sustainable food you will provide your family with delicious and healthy food while sustaining your local economy and reducing impact on the environment. Here’s a few info with specific guidelines if you live in the Brisbane area.
Ingredients (serves about 4)
400 gr of spaghetti
4 calamari, sliced in rings
5 king prawns
1 small octopus, boiled and chopped
250 gr mussels
250 gr clams
10 cherry tomatoes
1 cup white wine, dry
1 clove of garlic
chilli to taste
fresh parsley to taste
salt and white pepper to taste
1. In a large fry-pan on the high heat, fry the garlic and the chilli in one tablespoon of extra vergin olive oil.
2. Add clams and mussels: they will open and make a juicy base for your sauce.
3. Add the calamari and the prawns.
4. Add the wine (make sure it’s cold, straight from the fridge) let it evaporate then turn the heat down on low.
5. Add the octopus and the tomatoes, sprinkle parsley on top.
6. Keep cooking for two more minuted on low heat, the turn it off. Your seafood sauce is ready!
7. Cook the spaghetti al dente, add them to the seafood sauce and stir on a medium heat for about 3 minutes. Make sure it all mixes in well with the spaghetti, but pay attention not to turn the whole thing into glue by cooking it for too long.
This dish will work with almost any type of seafood, including bugs.
Match it with
A dry, perfumed white like Vermentino would me my first choice. Also Falanghina, Greco di Tufo, Bianco d’Alcamo, Inzolia or Grillo.