Seafood Spaghetti
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Seafood Spaghetti
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 10 scallops
- 20 prawns 2 p/person x un-peeled for decoration later, raw, peeled
- 1 Basa fillet
- 2 calamari large
- cherry tomato handful
- 500 g chitarra pasta or fettucelle pasta if you can’t find chitarra
- 1 clove garlic
- parsley fresh, Italian, handful
- ½ glass white wine
- extra virgin olive oil EVOO
- lemon juice or fresh lemon
- 3 pinches rock salt
- 5 L water
Instructions
- Add 4.5L of water to a large pot and place it on the stove to boil.
- Line the deep pan with extra virgin olive oil, chop the garlic clove into small pieces and add to the pan. Let this simmer on a low heat.
- Cut through the centre of the Basa fillet and then slice it into small-medium size pieces.
- Cut through the centre of each calamari and cut these into small-medium size pieces too.
- Add the calamari and basa fillet to the pan letting this cook on a low heat and stir it together gently.
- While this is cooking, cut the cherry tomatoes each in half and chop up the parsley.
- 10 minutes later, add the prawns and scallops to the pan and ½ a glass of white wine
- Stir gently once again, then cover the pan with a lid and this will keep all the yummy smells inside!
- After 5 minutes, stir the ingredients gently and squeeze in some lemon juice or fresh lemon.
- Add the cherry tomatoes and parsley, stir once again and then add a pinch of rock salt.
- Once the 5L of water has boiled, add 2 x pinches of rock salt and let this dissolve.
- Drop the chitarra (or fetuccelle) into the boiling water and remember to use the instructions on the packet of pasta for cooking times as these will vary. You must use a good quality pasta and if you can buy or make it fresh, that would be even better!
- After 10 minutes, strain the pasta and remove the saucepan from the stove.
- Add the spaghetti pasta into the pan and using a set of tongs, gently mix the pasta with the aromatic sauce to make sure all of the seafood spreads into the pasta – try flipping it in the pan if you can!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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