Spaghetti Nero Recipe
octopus, prawn, mussels, fra’ diavolo (gf/df available)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Pasta
Sauce
Method
Preparation
- 1
Prepare the Seafood
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Remove and chop into bite-sized pieces. In the same pot, add the prawns and mussels, cooking until the prawns turn pink and the mussels open up, approximately 5-7 minutes. Discard any mussels that do not open. Remove seafood and set aside.
- 2
Cook the Spaghetti
In the same boiling water, add the gluten-free spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
Making the Sauce
- 3
Prepare the Fra' Diavolo Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant. Stir in the canned crushed tomatoes and bring to a simmer. Season with salt and black pepper to taste. Let the sauce cook for about 10 minutes to thicken.
Combining Ingredients
- 4
Combine Seafood and Spaghetti
Add the cooked octopus, prawns, mussels, and chopped fresh basil to the sauce. Toss to combine and let cook for another 5 minutes. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Mix with Spaghetti
Add the cooked spaghetti to the skillet and toss well to coat the pasta with the sauce and seafood. Cook for an additional 2-3 minutes to heat through.
Serving
- 6
Plate and Serve
Divide the Spaghetti Nero among serving plates, garnishing with additional fresh basil if desired. Serve hot with crusty gluten-free bread on the side.
