Posted By : IamFresh

31 Jan, 2022 12:47 PM

Cooking Time : 30 Minute

Ingredients

• 1 lb clams & mussels (mixed) cleaned well
• 1 lb wild shrimp peeled
• 1/2 lb squid tentacles
• 1/4 c extra virgin olive oil
• 4 cloves garlic grated
• 1 tsp red pepper flakes + more to taste
• 1/2 c white wine
• 1 lemon for serving
• 1/3 c fresh basil leaves or chopped Italian parsley
• 3/4 lb spaghetti
• 1 batch arrabbiata tomato sauce made in advance
• sea salt to taste

 

 

 

 

 

 

Instructions

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.

• Meanwhile heat up your largest skillet on medium-low flame.

• Add a lug of olive oil, garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.

• Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.

• Add the shrimp to the skillet with clams and give it a stir. Cover and cook for another minute or so.

• Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up.

• Taste for seasonings and add more sea salt if needed. ( Remember that shellfish will spit out a lot of seawater during cooking, so wait till the end to season)

• Meanwhile, warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.

• Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.

• Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley.

• Serve with lemon wedges on the side.