How to make Spaghetti ai Frutti di Mare
Ingredients
¾ lb spaghetti
¼ cup extra virgin olive oil
4 cloves garlic, grated
1 tsp red pepper flakes, plus more to taste
1 lb clams and mussels, (mixed), cleaned well
½ cup white wine
1 lb wild shrimp, peeled
½ lb squid tentacles
sea salt, to taste
arrabiata tomato sauce*, made in advance, (see Recipe Notes for recipe)
To Serve:
⅓ cup fresh basil leaves, (or chopped Italian parsley)
1 lemon, sliced into wedges
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 the largest skillet on medium-low heat. Add olive oil, garlic, and red pepper flakes. Stir quickly and make 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 1 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 1 minute or so.
Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook for another 30 seconds or so until they curl up.
Season to taste with sea salt, if needed.
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 seafood spaghetti to a serving platter, drizzle with olive oil and sprinkle with the basil and parsley.
Serve with lemon wedges on the side, and enjoy!