Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Spaghetti al Frutti di Mare

Name: Spaghetti al Frutti di Mare
Prep time: 70 min
Cook time: 70 min
Yield: 8
Cuisine: Italiana
Ingredients: 500 grams spaghetti; 350 grams squid, clean and cut into rings; 12 clams in their shell, alive; 12 mussels, live in their shells; 125 grams oyster without coral; 125 grams shrimp, raw mediums, peeled and clean without heads; 6 tablespoons olive oil; 1 teaspoon garlic; 1 tablespoon parsley, well chopped; 75 milliliters white wine; 500 grams Canned tomato, whole and peeled with their juice (cut into large pieces); 1/2 teaspoons pepperoncino Italian crushed red pepper; salt

1h 10 mins

Half

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Frutti di Mare pasta is made with a seafood sauce and tomato. This recipe includes mussels, squid, shrimp, oysters and clams.

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Ingredients

8 portions

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Preparation

Clean and cut the squid rings, separating the tentacles.

Clean the mussels and clams. Soak in water for 5 minutes, rinse them and scrape their shells. Discard those that are open. Remove the whiskers from the mussels and the coral from the oysters.

Peel and devein the shrimp and cut in half lengthwise.

Put the olive oil and garlic in a large skillet over medium-high heat. Cook about 2 minutes. Add the parsley, and the squid. Continue stirring 1-2 minutes.

Put the white wine and continue cooking until it has been cut in half.

Add the tomatoes and let them boil. Reduce the heat to slow. Cover the pan with the lid and cook until the squid is tender, about 45 minutes. (If the liquid evaporates before the squid is ready, add a little water.)

When the squid is tender, add a little salt and reserve.

Boil 4 liters of water in a large pot. Add 1 tablespoon of salt and pour all the pasta until it is completely submerged.

Return the pan to medium heat and add the ground chili. Add the mussels, clams and when they begin to open (after 2 minutes), add the oysters and shrimp. Season with salt and add a little extra olive oil. Cook 2-3 more minutes and reserve.

When the pasta is cooked al dente, pass through a strainer and mix with the sauce to serve, leaving the clams and mussels in their shells.