Spaghetti Frutti Di Mare

The beauty of this pasta is variety—use whatever fresh seafood you like.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

Spaghetti Frutti Di Mare

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    Ingredients

    1 lb spaghetti 1/4 cup dry white wine
    3 tbsp olive oil 1/2 lemon, sliced
    1 small onion, finely chopped 12 large shrimp, peeled and deveined
    2 garlic cloves, peeled and finely minced 1 lb baby squid, cleaned, tubes sliced into rings
    2 cups crushed tomatoes 3 tbsp chopped parsley
    1/2 tsp crushed hot red pepper flakes salt and freshly ground black pepper
    1 lb mussels, scrubbed

    directions

    Prep: 25 min Total: 45 min
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    • 1

      Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente.

    • 2

      While the water is coming to a boil, prepare the sauce. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes, or until softened. Add the crushed tomatoes and hot red pepper. Simmer for 1 minute. Keep warm.

    • 3

      Meanwhile, combine the mussels, wine, and lemon slices in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemon slices. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.

    • 4

      Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce and cook for 2 minutes, stirring, until just opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.

    • 5

      Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few of the reserved mussels, and serve hot.

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