Spaghetti with Seafood
Pasta and Pizza • Italian
Description
In the photo, there is onion among the ingredients, but I decided to omit it from the recipe. I only used salt for boiling the pasta. The mussels have enough salt as it is. If it comes to broth, it almost always contains salt too. Danger lurks everywhere. I sprinkled freshly ground black pepper at the table.
Ingredients
- Squid 2 pieces
- Pasta shells 10 pieces
- Potato 1 piece
- Shrimp 8 pieces
- Lime ½ piece
- Garlic 2 cloves
- Bay leaf 1 piece
- Dry White Wine 5 fl oz
- Parsley 0 oz
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Clean the squid from the insides and cut into thin strips. Remove the beards and growths from the mussels. Dice the tomato, but first remove the seeds.
Step 2
In a deep pot with a thick bottom, lightly brown two crushed cloves of garlic over fairly high heat. Then add the shrimp. Sauté them for about a minute, stirring constantly. Next, add the squid, and a minute later, add the tomato and bay leaf to the pot. And all the while, don't forget to stir with a ladle.
Step 3
Another minute later, reduce the heat to medium and pour the wine into the seafood. Cut a few slices of lime into the pot and squeeze in some juice. Let it simmer for 3 minutes. If you don't have wine, hot water or fish broth will work. If that's also a problem, use more tomatoes.
Step 4
By this time, most of the alcohol should have evaporated. At this moment, you should add the mussels. And a few parsley leaves. Cover with a lid and simmer until the mollusks open their shells. Discard any that do not open.
Step 5
Dump the cooked spaghetti, which was boiled in salted water, into the pot, mix, and it's ready.
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