Spaghetti ai Frutti di Mare
Servings
4
servingsTotal time
30
minutesIngredients
1/2 cup white wine
1 lb mussels, cleaned and de-bearded
1 lb spaghetti
1 tbsp olive oil
1/2 shallot, minced
2 garlic cloves, minced
28 oz can tomato puree
1 1/2 tsp salt
1/2 tsp red pepper flakes
1/2 lb large shrimp, peeled and deveined
1/2 lb calamari, tentacles and rings
1 tbsp parsley, minced
Directions
- Add the white wine and mussels to a large pan over medium-high heat. Once the wine begins to simmer, cover the pan and steam for 5–7 minutes, or until the mussels have opened. Discard any mussels that remain closed. Strain the mussels and set them aside, then discard the cooking liquid. Remove the meat from half of the mussels, discarding the shells, and set the meat aside.
- Boil the spaghetti until al dente—strain and set aside.
- Meanwhile, add olive oil to the pan over medium heat and cook shallots for 2 minutes. Add the garlic cloves and cook until fragrant.
- Pour in the tomato puree. Season with salt and red pepper flakes. Simmer uncovered for 5-7 minutes.
- Add the shrimp and calamari and cook for about 3 minutes. Add the spaghetti, mussels, and fresh parsley. Toss to combine.
- Serve immediately.