Seafood Spaghetti Close your eyes and savor the taste of the sea

By GialloZafferano · 40 min

Ingredients

Instructions

1. Clean the clams by rinsing them several times under running water, then soak them in cold water. Scrub the mussels, scraping off impurities and the beard, then scrub the shells well with a new steel wool pad.
2. Before cooking, tap each clam one by one on a cutting board or in the sink, shell facing down. Heat the oil in a fairly large pan; when hot, add the clams and mussels, cover immediately with a lid, and cook 3-4 minutes until fully open.
3. Remove the lid and set the shellfish aside. Shell the clams and mussels, keeping some in their shells for garnish. Clean the squid and langoustines. Wash the cherry tomatoes and cut them into wedges.
4. Bring water to a boil for the pasta and salt it once boiling.
5. Meanwhile, sauté the garlic in oil. When golden brown, add the squid with a pinch of salt and cook 5 minutes, then deglaze with the white wine. Let the alcohol evaporate, remove the garlic, and add the tomatoes. Cook 5 more minutes.
6. Add the langoustines to the sauce and season with salt and pepper. When 5 minutes of pasta cooking time remain, drain the spaghetti straight into the pan. Keep cooking, adding reserved mussel and clam cooking liquid if needed.
7. Add all the shelled and unshelled mussels and clams. Turn off the heat, season with chopped parsley, mix once more, and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

GarlicTomatoPastaCherry tomatoSpaghettiSquidClamMussel