Spaghetti Del Peschereccio Recipe
Jumbo gulf shrimp, scallops, squid, mussels, and clams sautéed in house-made marinara with fresh garlic and white wine; served on a bed of spaghetti
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Ingredients
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Seafood
Sauce
Pasta
Method
Prepare the Seafood
- 1
Clean and Prepare
Start by cleaning all seafood. Rinse the shrimp, scallops, squid, mussels, and clams under cold running water. Ensure the mussels and clams are scrubbed clean to remove any debris.
- 2
Set Aside
Once cleaned, set the seafood aside on a plate to dry while you prepare the sauce.
Make the Sauce
- 3
Sauté Garlic
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- 4
Add Tomatoes and Wine
Pour in the crushed tomatoes and white wine. Stir well to combine and bring the mixture to a simmer.
- 5
Season the Sauce
Add the chopped fresh basil, salt, and black pepper to taste. Continue to simmer the sauce for about 10-15 minutes, allowing the flavors to meld.
Cook the Seafood
- 6
Add Seafood to Sauce
Once the sauce has simmered, add the shrimp, scallops, squid, mussels, and clams to the sauce. Stir gently to coat the seafood in the sauce.
- 7
Cook the Pasta
- 8
Boil Water
In a large pot, bring 4 quarts of water to a rolling boil. Add salt to taste.
- 9
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 10
Drain and Set Aside
Once cooked, drain the spaghetti and set it aside, reserving a little pasta water to adjust the sauce consistency if needed.
Serve
- 11
Combine and Serve
Add the drained spaghetti to the skillet with the seafood sauce, tossing gently to combine. If the sauce is too thick, add a splash of reserved pasta water. Serve immediately, garnished with extra basil if desired.
