One of the most popular recipes of all Mediterranean cuisine, spaghetti with seafood is a simple dish to prepare, as long as you follow our advice
The scent of garlic that sizzles in the pot and then that hint of iodine that immediately makes the sea, summer, vacation, time of relaxation. Can a dish arouse so much emotion you say? If it is the spaghetti with seafood, the answer is yes! Clams, mussels and razor clams are the basic ingredients, together with garlic and tomato, to obtain this classic of the Mediterranean tradition, now cooked in every part of Italy and appreciated by all. A dish so well known as to seem very easy to make. But is it really so?
Only shells or even crustaceans?
Seafood purists would turn their noses up just at the thought. but yet the mixture of shells with crustaceans (especially shrimp and scampi) in this dish so marine does not mind at all. So here appear in the various restaurants along the beach sumptuous dishes full of clams, mussels, razor clams and then pinkish crescents with a very sweet taste. A successful combination, no doubt about it.
Fresh tomatoes? Better than the pass
Being a fresh dish, with little invasive cooking, the fresh cherry tomato it is the most suitable for the preparation of the sauce. In summer, then, they reach the maximum of their flavor and aroma. Choose between datterini or cherry tomatoes, the most suitable, cut them in half and fry them with the garlic for about ten minutes. It is important that they maintain their consistency and that they do not fall apart completely.
The recipe for spaghetti with seafood
Ingredients for 4 people: 400 g of bronze-drawn spaghetti, 1.5 kg of clams, mussels and razor clams, 1 clove of garlic, 500 g of cherry tomatoes, parsley or basil, extra virgin olive oil, black pepper.
Method: drain the razor clams and clams, clean the mussels and cook each shellfish for 5 minutes, in separate pots, to open. Once all the shells are open, remove them from the heat and recover the cooking water from all the shellfish, filter it and keep it aside. In a large pan, brown the garlic in a little oil, and when it is golden, add the cherry tomatoes cut in half and cook for 5 minutes. Then add the shells (partially shelled) and the water released during cooking and cook another 5 minutes. In the meantime, bring the water to a boil in a saucepan, toss the spaghetti and cook them for up to 5 minutes before cooking. Drain them (keeping two tablespoons of water) and add the spaghetti with fish sauce. Leave to rise for a few minutes, adding water if necessary. Season with salt, sprinkle with pepper and add the basil or chopped parsley, according to your taste. Serve the spaghetti hot.
Seafood spaghetti: 5 mistakes not to be made
And now, browsing the tutorial, find out if you've always cooked spaghetti with seafood to perfection or if you've committed one of them once 5 mistakes!
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