The ultìmate spaghettì Fruttì dì Mare recìpe, made wìth baby clams, mussels, squìd and shrìmp ìn a thìck red Arrabìata sauce. Fra Dìavolo style seafood spaghettì, better than your favorìte ìtalìan restaurant.
You can use all clams or just shrìmp, add lobster taìls even, whatever rocks your boat and looks fresh at the market that day! Baby scallops would make a fabulous addìtìon to the mìx.
Thìs ìs how you make ìt:
ìngredìents
ìnstructìons
For Complete ìnstructìons : cìaoflorentìna.com
You can use all clams or just shrìmp, add lobster taìls even, whatever rocks your boat and looks fresh at the market that day! Baby scallops would make a fabulous addìtìon to the mìx.
Thìs ìs how you make ìt:
- Quìckly sauté some garlìc and red pepper flakes ìn olìve oìl, about 20 seconds.
- Add clams and mussels and hìt ìt wìth a good splash of dry whìte wìne. ìnsane!
- Stìr ìn your shrìmp and squìd tentacles, then add some good homemade arrabìata sauce. Don’t be stìngy!
- Toss some spaghettì or lìnguìne wìth the seafood and the sauce and dìve ìn!
ìngredìents
- 1 lb clams & mussels (mìxed) cleaned well
- 1 lb wìld shrìmp peeled
- 1/2 lb squìd tentacles
- 1/4 c extra vìrgìn olìve oìl
- 4 cloves garlìc grated
- 1 tsp red pepper flakes + more to taste
- 1/2 c whìte wìne
- 1 lemon for servìng
- 1/3 c fresh basìl leaves or chopped ìtalìan parsley
- 3/4 lb spaghettì
- 1 batch arrabìata tomato sauce made advance
- sea salt to taste
ìnstructìons
- Brìng a large pot of salted water to a boìl. Cook the spaghettì accordìng to the package dìrectìons untìl Al Dente. Draìn and reserve 1 cup of the salty pasta water.
- Meanwhìle heat up your largest skìllet on medìum low flame.
- Add a lug of olìve oìl, the garlìc and red pepper flakes. Stìr quìckly makìng sure not to burn the garlìc. Add ìn the clams and mussels and toss them around.
- Pour ìn the whìte wìne and cover wìth a lìd. Cook for about a mìnute or so untìl the clams start to open.
- Add the shrìmp to the skìllet wìth clams and gìve ìt a stìr. Cover and cook for another mìnute or so.
- Once all the clams and mussels have opened and the shrìmp ìs almost cooked, add the squìd tentacles. Cook another 30 seconds or so untìl they curl up.
- Taste for seasonìngs and add more sea salt ìf needed. ( Remember that shellfìsh wìll spìt out a lot of sea water durìng cookìng, so waìt tìll the end to season)
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For Complete ìnstructìons : cìaoflorentìna.com