2010-03-27
Spaghetti Pescatora
In time for Lent, here’s a pasta recipe that is not so heavy but really delicious.
Ingredients:
- 20 clams, cleaned
- 20 mussels, cleaned
- 40 small rings of squid, cleaned
- 16 tiger shrimps, cleaned and deveined
- 1/4 cup extra virgin olive oil
- 2 teaspoons chopped garlic
- 1/4 cup chopped parsley, divided
- 1/8 teaspoon salt
- 1 cup white wine
- 2 cups crushed tomatoes
- 1 (1 pound) box dried spaghetti
Procedure:
1) Heat olive oil in a large frying pan over medium-high heat. Add garlic and sautè lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add crushed tomatoes and remainder of parsley and stir well.
2) While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain and add to pan with sauce. Toss well and serve immediately. Sprinkle with grated Parmesan cheese.
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