Spaghetti ai frutti di mare: la ricetta | Pomodoro Petti

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Spaghetti ai frutti di mare: la ricetta | Pomodoro Petti

Spaghetti with seafood

First course

Il Corposo

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To prepare spaghetti with seafood, put the oil and a slightly crushed clove of garlic in a deep saucepan and open the mussels and clams by covering the pan. As soon as they’re ready, eliminate 2/3 of the shells and keep the cooking water.
In the meantime, cut the squid in thin strips, shell the prawns and keep the ingredients to one side in two separate bowls. Put the oil, skinned garlic and a little parsley in a non-stick frying pan and brown them over a low heat. Remove the garlic and parsley stalks and add the squid and Petti rustic sieved tomatoes - tomato purée. Add the clams, mussels, their sauce and the prawns after about 10 minutes. Cook together for 5 minutes and then turn the heat off.
Cook the pasta in salted water. When it is ‘al dente’, drain well and toss in the frying pan with the seafood. Serve the spaghetti with seafood with some freshly chopped parsley.

Ingredients for 4 people

350 gm spaghetti
500 gm di Petti rustic sieved tomatoes - tomato purée
8 fresh prawns
400 gm carpet shell clams
400 gm mussels
2 whole cleaned squid
2 cloves of garlic
Extra virgin olive oil