Seafood spaghetti

Method9 steps · about 55 min

1. 1

   Step 1: Inspect the live clams (1000 g) and mussels (1000 g), discarding broken shells or any that do not close when tapped. Rinse the clams thoroughly to remove sand. Scrub the mussels and remove their beards.

   Uses 1000 g mussels · 1000 g clams · cold water for washing shellfish

2. 2

   Step 2: Tap the clams gently on a board and discard any releasing substantial sand. Heat 2 tablespoons of the measured oil (2 tbsp) in a large saucepan, add the prepared live clams and mussels, cover and steam for about 3–4 minutes until they open. Discard any that remain closed.

   Steam shellfish · 4 minUses 2 tbsp oil for shellfish · shellfish rinsed scrubbed/debearded, damaged/nonclosing discarded

3. 3

   Step 3: Transfer the prepared opened shellfish to a container. Strain their cooking liquid through a fine-mesh strainer and keep it warm.

   Uses mussels/clams steamed 3–4 minutes in 2 tbspoil; discardunopened

4. 4

   Step 4: Remove most cooked mussel and clam meat from the shells, leaving a few in shells for serving. Clean the squid (300 g) if needed, removing the head, entrails and outer skin.

   Uses 300 g squid · steamedbivalves transferred frompan, retainfewfilledshells

5. 5

   Step 5: Cut the prepared cleaned squid into strips. Clean the scampi (8) by opening the abdominal shell and removing the dark intestinal vein. Wash and wedge the tomatoes. Bring a separate pot of salted water to a boil for the pasta.

   Uses 8 scampi · 300 g cherry tomatoes · Fine salt to taste · separate water for boiling spaghetti · 300 g squid cleanedofheadentrailsskin

6. 6

   Step 6: Heat the remaining 2 tablespoons of oil with the garlic (1 clove) in a pan. When the garlic is golden, add the prepared squid strips and a pinch of salt. Cook for about 5 minutes, then deglaze with the white wine (40 g).

   Sauté squid before deglazing · 5 minUses 1 clove garlic · 40 g white wine · Fine salt to taste · remaining 2 tbsp oil for squid sauce · sameclean squid cutstrips

7. 7

   Step 7: Let the wine evaporate, remove the garlic and add the prepared tomato wedges. Cook the sauce for another 5 minutes. Meanwhile, cook the spaghetti (320 g) in the boiling salted water according to its package, planning to drain 4 minutes early.

   Simmer tomato squid sauce · 5 minUses 320 g spaghetti · squid cooked 5 minutes in 2 tbspoil garlicsalt then 40 g wine added · 300 g washedtomatoes cutwedges · separatewaterboiledsalted

8. 8

   Step 8: Add the prepared cleaned scampi to the cooked tomato and squid sauce and season with salt and pepper. Transfer the spaghetti to the pan 4 minutes before its package time and finish cooking, adding the prepared strained shellfish liquid as needed, until the pasta is tender and scampi firm and opaque.

   Uses Fine salt to taste · Black pepper to taste · eightscampi abdomen shell/intestinalveinremoved · wineevaporatedgarlicremoved tomatoes cooked 5 minutes · 320 g spaghetti drained 4 minutesbeforepackage cookingtime · warmstrainedliquid fromsameopenedmusselsclams

9. 9

   Step 9: Add the prepared cooked mussels and clams and warm through. Turn off the heat, add the chopped parsley (1 sprig), toss and serve very hot.

   Uses 1 sprig parsley · cookedmeat fromsame 1 kg eachshell-on inputwithfewfilledshells · pastafinisheduntiltender andscampiopaque firm insaucewithshellfishliquid