Spaghetti alla Pescatora
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 0 calorie
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
20 clams, cleaned
20 mussels, de-bearded and cleaned
40 small rings of calamari, cleaned
16 tiger shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
2 teaspoons chopped garlic
1/4 cup Italian parsley leaves, divided
1/8 teaspoon sea salt
1/4 teaspoon crushed red pepper
1 cup Pinot Grigio wine
2 cups tomato sauce
1 (1-pound) box dried spaghetti
Directions
- Wash all seafood well and set aside.
- Heat olive oil in a large frying pan over medium-high heat. Add garlic and saute lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add tomato sauce and remainder of parsley and stir well.
- While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain pasta and add to pan with sauce. Toss well and serve immediately.