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SPAGHETTI ALLA PESCATORA
Seafood Spaghetti |
| 4-6 servings |
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| INGREDIENTS |
1 lb spaghetti in salted boiling water
3 garlic cloves, peeled and chopped
5 T olive oil
4 oz sliced and chopped calamari
4 oz sliced calamari
4 oz medium shrimp, peeled, deveined and chopped fine
4 oz medium shrimp, peeled and deveined
8 oz sea scallops
16 mussels
16 clams
2 C tomato sauce
4 roma tomatoes, peeled seeded and roughly chopped
1/2 C dry white wine
1/2 C chopped fresh flat-leaf parsley
2 pinch curry powder (optional)
2 pinches saffron threads (optional)
to taste salt
to taste crushed red chili flakes
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| METHOD |
| In a saute pan, add oil, garlic, red chili and seafood.
Cook on high flame for 2 minutes.
Add wine and continue to cook for 5 minutes.
Add tomato sauce and roma tomatoes.
Cook for 5 more minutes.
Add curry, saffron, parsley.
n a pot of salted boiling water, cook spaghetti, al dente.
Strain and add to the seafood sauce.
Continue to cook for 1 minute.
• Drizzle with 1 tablespoon extra-virgin olive oil and serve. |
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