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spaghettini with seafood
8 oz/225 g squid, cleaned
1 lb/500 g fresh clams
1 lb/500 g spaghettini
3 tbsp/45 mL extra-virgin
olive oil
1 clove garlic, sliced
1 onion, finely chopped
1/4 cup/50 mL white wine (optional)
8 oz/225 g small shrimp, peeled and deveined
1 cup/250 mL diced tomatoes
1 tsp/5 mL dried oregano
salt and pepper
4 tbsp/60 mL chopped
Italian parsley
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spaghettini ai frutti di mare(serves 4)
Be sure not to overcook the spaghettini, and let the seafood speak for itself – no need for heavy tomato or cream sauces.
1. Rinse the squid and clams under cold running water to wash off any grit. Slice the squid into very thin rings, about 1/2 inch (5 mm) thick. Set both aside.
2. Boil the spaghettini al dente in a big pot of boiling salted water.
3. In the meantime, heat a skillet over medium heat. Add the oil, garlic and onion; sauté until the vegetables are soft and translucent. Add the clams and wine, if using, and sauté until the clams have opened, about 3-4 minutes. Discard any clams that do not open.
4. Add the squid and shrimps and simmer for 1 minute. Stir in the tomatoes, season to taste with oregano, salt and pepper, and simmer until the sauce has thickened slightly.
5. Drain the pasta and toss with the sauce. Sprinkle with parsley and serve at once.
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