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Spaghettoni with "ai Frutti di Mare"
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Delight your loved ones with this delicious seafood pasta dish.
Ingredients:
- 36.40 gm extra virgin olive oil, plus extra to drizzle
- 1 garlic clove, crushed
- 500g clams, cleaned
- 500g mussels, de-bearded, scrubbed clean
- 125ml (1/2 cup) dry white wine
- 62.50 ml chopped flat leaf parsley
- 400g spaghettoni pasta
- 2 long red chillies, seeded, finely chopped
- 1 tsp finely grated lemon zest
- 4 long green shallots, trimmed, thinly sliced
- 200g calamari, cleaned, thinly sliced
Instructions:
- In a large pan over medium heat, warm 1 tablespoon of oil. Saute the garlic for 1 minute. Increase heat, add clams and mussels, cover, and cook for 2 minutes. Pour in the wine and simmer covered until the shells open. Stir in half of the parsley. Take half of the clams and mussels out of the shells, discard shells, and set aside.
- Cook the spaghettoni in a large saucepan of lightly salted boiling water until al dente according to packet instructions. Drain thoroughly.
- In a large non-stick frying pan over high heat, heat the remaining oil. Add the chili, zest, and shallots and cook for 1 minute while stirring. Afterward, stir in the calamari and cook for 2 more minutes. Finally, add the reserved clams, mussels, and 160ml (2/3 cup) of any cooking juices to the pan.
- Combine the drained pasta with the ingredients in the pan, toss for an additional 1-2 minutes. Drizzle with a bit more olive oil, sprinkle with the rest of the parsley, and serve right away.