Spaghetti Frutti di Mare

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November 3, 2015

If there is a way to transport your self to Sicily, this is the one. I have been dreaming about this dish since I fell in love with the movie “The big blue” - a tale about friendship, dreams and love.


Serves 4

2 baby squid, cut to ¼” rings, keep the

1 lbs mussels

10 shrimp, peeled and deveined

12 manila clams

1 plum tomato

2 cups white wine

¼ cup fresh parsley, diced

4 garlic cloves, diced

1 teaspoon hot red flakes

3/4 lbs spaghetti

olive oil for cooking


1Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in the diced garlic, season with 1 teaspoon kosher salt and cook until translucent for 2 minutes, and add the mussels, the shrimp peels and 1 tablespoon diced parsley. Mix well and cook them for 2 minutes. Add 1 cup white wine and cook until the mussels open. Gently transfer the mussels to a bowl and add the clams and the shrimp to the broth. Cook them until the shells open.

2Bring a pot of 6 quarts of salted water to a boil. Cook the Spaghetti until al dente, following the package instructions. Drain well using a colander and transfer the pasta to the pan with the clear seafood sauce.

3Toss it gently to evenly coat the spaghetti with the sauce. Transfer the pasta to a pasta bowl, garnish with seafoofd and serve immediately.


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