Thursday, 13 February 2014

Spaghetti Frutta Di Mare

olive oil
1 small chilli, thinly sliced
1 garlic clove, thinly sliced
4 cherry tomatoes, halved
6 mussels, cleaned
6 clams, cleaned
50ml white wine
8 prawns, shelled
1 small squid, cleaned and cut into rings
4 small scallops, sliced into four
100g  spaghetti
extra virgin olive oil
chopped fresh flat-leaf parsley
juice of 1 lemon
Bring a large pan of water to the boil. Once it's boiling add a couple of pinches of salt and then add your spaghetti to cook.
Place a large heavy bottom pan over a medium heat and add a glug of olive oil then lightly cook the chilli and garlic without colouring. Add the mussels, clams and the wine, cover and steam for a few minutes until they open. Remove the lid and disguard any that have remained closed. Remove from pan and set to one side. 

To the same pan add the squid, prawns and the sliced scallops and cook for a few minutes till the prawns are cooked through and pink.
By now your pasta should be cooked so add it to the seafood pan and put the mussels and clams back in and add the chopped tomatoes then toss together well.
Add the chopped parsley and stir through.

Serve with a little extra virgin olive oil and a few drops of lemon juice

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