Seafood Chitarra Recipe
Fresh Spaghetti with Tiger Shrimp, Tomato Confit, Calabrian Peppers, Manila Clams, Parmesan Cheese
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Ingredients
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Pasta
Seafood
Tomato Confit
Calabrian Peppers
Garnish
Method
Pasta Preparation
- 1
Cook the Fresh Spaghetti
Bring a large pot of salted water to a boil. Add the fresh spaghetti and cook according to package instructions until al dente, usually around 3-5 minutes. Drain and set aside, reserving a cup of pasta water.
Tomato Confit
- 2
Prepare Tomato Confit
In a medium saucepan, combine the cherry tomatoes, minced garlic, extra virgin olive oil, and salt. Cook over low heat for about 20 minutes, stirring occasionally, until the tomatoes are soft and have released their juices. Stir in the fresh basil leaves at the end of cooking and remove from heat.
Seafood Cooking
- 3
Cook the Seafood
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the tiger shrimp and cook for about 2-3 minutes until they turn pink. Add the cleaned Manila clams and Calabrian chili peppers, cover the skillet, and cook for another 5-7 minutes until the clams have opened. Discard any unopened clams.
Combine and Serve
- 4
Combine Ingredients
Add the cooked spaghetti to the skillet with the seafood and tomato confit. Toss gently to combine, adding reserved pasta water a little at a time until the sauce reaches desired consistency. Season with salt and pepper to taste.
- 5
Plate the Dish
Serve the seafood chitarra in bowls, garnished with grated Parmesan cheese and chopped fresh parsley. Enjoy your meal!
