Spaghetti with seafood is a typical dish of the Mediterranean. It is prepared especially in summer, with fresh fish. If not you can also use frozen fish or the appropriate preparations. Frozen fish, or from the supermarket.
Ingredients for four people:
380 g of spaghetti restaurant-type (or, alternatively, linguine)
200 g of canestrelli
200 g of mussels
200 g of clams
200 g shrimp
Two ripe tomatoes, two cloves of garlic
A bunch of fresh parsley, chopped
About two tablespoons of extra virgin olive oil
Pepper, salt and pepper to taste
After putting water on to boil for the pasta, start cleaning fish, wash and put in a pan, large enough to hold the spaghetti. In a sauté pan make it ready with some garlic (whole, slightly crushed) and oil and fry for few minutes, then add the diced tomato and chilli, salt and pepper according to your own taste, cover with a lid and cook for about ten minutes, holding the flame low. Drain the pasta and add the fish sauce with a few tablespoons of cooking water. Allow to cook uncovered for a few minutes, add the fresh parsley and mix, serve the dish hot.
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