Italian Seafood Pasta

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 727
• Protein: 50 g
• Carbs: 81 g
• Fat: 20 g

Ingredients

• 400 g Spaghetti ( dry )
• 500 g Mytilus edulis ( cleaned )
• 300 g Shrimp ( whole )
• 200 g Loligo vulgaris ( sliced into rings )
• 150 ml Dry white wine
• 3 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 piece Flat-leaf parsley ( finely chopped )
• 1 piece Hot chili pepper optional ( thinly sliced )
• 1 pinch Gray sea salt
• 100 ml Fish stock ( ready to use )

Instructions

1. Seafood preparation

   Scrub the mussels and rinse the shrimp. Cut the squid into even rings. The seafood must be spotless, without sand.

2. Cooking juices

   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. Aromatic base and deglazing

   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. Cooking the pasta

   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. Binding and serving

   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.

Chef's tips

• 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.

Storage

Eat immediately. Seafood pasta does not wait; it loses its moisture and texture quickly.