Italian Seafood Pasta
Ingredients
- 400 gSpaghetti (dry)
- 500 gMytilus edulis (cleaned)
- 300 gShrimp (whole)
- 200 gLoligo vulgaris (sliced into rings)
- 150 mlDry white wine
- 3 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 pcFlat-leaf parsley (finely chopped)
- 1 pcHot chili pepper (thinly sliced)
- 1 pinchGray sea salt
- 100 mlFish stock (ready to use)
Method
Al dente spaghetti glistening with a briny emulsion, tossed with flat-leaf parsley. You can smell the sea, the lightly golden garlic, and the touch of chili that awakens the palate.
- 1
Scrub the mussels and rinse the shrimp. Cut the squid into even rings. The seafood must be spotless, without sand.
- 2
In a large skillet, heat the olive oil. Sear the shrimp and squid over high heat for 2 minutes until lightly browned. Remove and set aside.
- 3
In the same pan, add the minced garlic and chili. When the garlic is golden, deglaze with the dry white wine. Let reduce by half, add the fish stock, then the mussels. Cover to open them.
- 4
Plunge the spaghetti into a large pot of boiling salted water. Remove them 2 minutes before the end of the indicated time: they will finish cooking in the seafood juice.
- 5
Pour the pasta into the skillet with a ladle of cooking water. Add the shrimp and squid. Stir vigorously so that the starch binds the oil and juice into a coating sauce. Finish with the chopped parsley.
Frequently asked questions
How do you get this dish right?
- Always save a ladle of pasta water; it's liquid gold for emulsifying the sauce.
- Do not overcook the squid, or it will turn rubbery.
How long does this dish keep?
Eat immediately. Seafood pasta does not wait; it loses its moisture and texture quickly.
