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Recipe of Spaghetti al Frutti di Mare
Recipe

Spaghetti al Frutti di Mare

1h 10 mins
Half
65
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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.

Ingredients

8 portions
  • 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

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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
Dulce Salinas
03/11/2019 16:30:32
Riquísimo
Marta Aguilar
03/08/2017 21:59:52
Muy buena receta. Le gustó a mi familia.
Leonel Vanegas Espinosa
02/05/2017 20:19:59
Muy buena queda todo muy bien no le puse ostiones y me gustó
Lourdes Castillo de Cifuentes
21/03/2016 19:37:40
A través de Android SUPER!
Mary Muñoz
16/06/2015 23:11:03
Antojable Lo intentaré 

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