Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, simmered seafood spaghetti. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
This seafood spaghetti recipe is stocked with shrimp and mussels—and an extremely simple tomato sauce. Serve this with our Feast of the Seven Fishes menu. Use a roasting fork to twirl a neat bundle of spaghetti.
Simmered Seafood Spaghetti is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Simmered Seafood Spaghetti is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook simmered seafood spaghetti using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Simmered Seafood Spaghetti:
- Prepare 80 grams Spaghetti
- Prepare 1/4 of whole squid Squid
- Prepare 1 piece Scallop
- Make ready 3 pieces Shrimp
- Take 60 grams Manila clams
- Get 1/4 Zucchini
- Take 1 clove Garlic
- Prepare 1 Takanotsume
- Take 1 tbsp Olive oil
- Prepare 80 ml Canned whole tomato
- Take 1 dash Salt and pepper
- Take 50 ml White wine
- Make ready 1 Finely chopped parsley
Serve this meaty spaghetti dinner drenched with sauce! Serve over spaghetti, chicken, or pork. You can call this seafood spaghetti a lazy, noob cook or short-cut way of cooking aglio olio or vongole. You can use your favourite seafood such as mussels and squid.
Steps to make Simmered Seafood Spaghetti:
- Cut the 1/4 of zucchini into bite-sized pieces. Sprinkle on some salt and let it sit for 20-30 minutes, then pat dry the moisture with paper towel.
- Chop all the seafood into 3-5 mm pieces. Add the whole tomato into a bowl, remove any hard fiber, and lightly squeeze to crush the tomato.
- Steam the cleaned and de-sanded manila clams in some wine (not listed), and chop into about 3 mm squares. Reserve the cooking liquid.
- Remove the seeds from the takanotsume. Smash the garlic with the back of a knife and remove the core.
- Bring a 1% salt water to a boil and cook the spaghetti noodles.
- In a cold sauce pan, add 1 tablespoon of olive oil and the garlic and sauté over low heat until the fragrance of the garlic transfers to the olive oil.
- Cook for a little while and add the takanotsume. Add the zucchini and briefly sauté it. Take it out of the pan and set it aside. Remove the garlic and takanotsume from the pan.
- Add the chopped seafood and sauté until done. Add the 50 ml of white wine and turn up the heat to high. Once the alcohol evaporates, add the whole tomatoes.
- Add the manila clam cooking liquid and simmer over low heat. Scoop the al dente pasta without draining it and add to the sauce and cook for about 30 seconds.
- Bring back the zucchini, drizzle in some olive oil if you desire, and toss evenly in the pan.
- Serve it onto a plate, sprinkle the chopped parsley and it is done.
Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Cook spaghetti in a large pan of boiling water. Add the seafood ingredients and cook. Our bar is always fully stocked and our.
So that’s going to wrap this up for this special food simmered seafood spaghetti recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
