Seafood Spaghetti Recipe
Mussels, Manila clams, shrimp, and calamari in our house-made tomato sauce, tossed with red pepper flakes, garlic, and extra virgin olive oil
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Ingredients
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Seafood
Pasta
Sauce
Method
Preparation of Seafood
- 1
Clean the seafood
Rinse the mussels and clams under cold water, scrubbing the shells to remove any dirt. Remove beards from mussels. Set aside.
- 2
Prepare the shrimp and calamari
Ensure shrimp are peeled and deveined. Slice the calamari into rings if not pre-sliced. Set aside with the seafood.
Cooking the Pasta
- 3
Boil the spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
Making the Sauce
- 4
Sauté garlic
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 5
Add tomatoes and season
Pour in the canned crushed tomatoes and add red pepper flakes, salt, and black pepper. Stir well and let it simmer for about 10 minutes.
Combining Ingredients
- 6
Cook seafood
Add the mussels and clams to the skillet. Cover and cook for 5-7 minutes until they start to open. Then, add shrimp and calamari, cooking for an additional 3-5 minutes until the shrimp are pink and the calamari are tender.
- 7
Combine with pasta
Add the cooked spaghetti to the skillet, tossing everything together. If the sauce is too thick, add a splash of reserved pasta water to achieve desired consistency.
- 8
Finish with basil
Remove from heat and stir in the chopped fresh basil. Adjust seasoning with more salt and pepper if needed.
Serving
- 9
Plate and serve
Divide the seafood spaghetti among serving plates. Garnish with additional fresh basil and serve immediately.
