Spaghettoni Al Nero Ai Frutti Di Mare Recipe

Cooking Instructions

1. 1

   Cook the pasta

   In a large pot of boiling salted water, cook the spaghettoni according to package instructions until al dente. Drain and set aside.

2. 2

   Prepare the seafood broth

   In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes, sauté for about 1 minute until fragrant.

3. 3

   Add the seafood

   Add the gulf shrimp, sea scallops, calamari, Mediterranean octopus, mussels, and clams to the skillet. Cook for about 3-4 minutes until the seafood starts to cook.

4. 4

   Add tomatoes and broth

   Stir in the halved cherry tomatoes and fish stock. Bring to a simmer and cook for an additional 5-7 minutes until the seafood is fully cooked and the mussels and clams have opened.

5. 5

   Combine with pasta

   Add the cooked spaghettoni to the skillet. Toss to combine and heat through. Season with salt and black pepper to taste.

6. 6

   Garnish and serve

   Remove from heat and stir in chopped parsley. Serve immediately, garnished with extra parsley if desired.