Seafood Spaghettini, or Spaghettini di Mare: This is quick and simple; the trick is to time when you begin cooking the sauce so the pasta is ready when it is. To serve 4 you'll need:
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 14 ounces (350 g) spaghettini
- 1 pound (400 g) plum tomatoes, blanched, peeled, seeded and diced
- 12 ounces (300 g) shrimp
- 10 scampi
- 20 clams (see below link to preparation instructions if you're using live clams -- a can of clams will also work here)
- A hot pepper, shredded
- A medium-sized bunch of parsley, minced
- Salt & pepper to taste
- 1/4 cup Olive oil
Preparation:
Set pasta water to boil
Shell the shrimp and scampi, devein them, and cut them up. Heat the olive oil in a skillet and add the shellfish. Cook, stirring, until the shrimp have become pink and the clams have opened (this will take a few minutes). Stir in the diced tomatoes and the hot pepper, and season the sauce to taste with salt and pepper. Let it cook for a few minutes, and while it's doing so, salt the pasta water and cook the spaghettini. Drain them stir the sauce into them, dust with the minced parsley, and serve, with a lively white wine, for example a Vermentino.
Shell the shrimp and scampi, devein them, and cut them up. Heat the olive oil in a skillet and add the shellfish. Cook, stirring, until the shrimp have become pink and the clams have opened (this will take a few minutes). Stir in the diced tomatoes and the hot pepper, and season the sauce to taste with salt and pepper. Let it cook for a few minutes, and while it's doing so, salt the pasta water and cook the spaghettini. Drain them stir the sauce into them, dust with the minced parsley, and serve, with a lively white wine, for example a Vermentino.
