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Spaghetti Al Frutti Di Mare

Sauce Ingredients:

12 mussels, in the shell

12 baby clams, in the shell

4 oz scallops

4 oz green prawns or shrimps

3 fl oz extra virgin oil

1 Tbs. chopped garlic

1½ lb. ripe plum (Roma) tomatoes

4 Tbs. white wine

1 Tbs. chopped fresh flat-leaved parsley

1 fresh red chili, chopped

salt and freshly ground black pepper

Spaghetti Ingredients:

1 lb. spaghetti

2 Tbs. chopped fresh flat-leaved parsley

To cook the pasta, bring a large saucepan of salted water to the boil over a high heat. Add the spaghetti and cook it until it is al dente, about 12-15 minutes. Drain and keep warm.

To make the seafood sauce, remove beards from mussels and soak them in salted water for 10 minutes. Check that they are closed and discard any that are broken or open. Remove the coral from the scallops. Remove the shells from the prawns, keeping the tails intact. Make an incision along the back from the head to the tail and remove the vein. Wash them well.

Pour the oil into a large frying pan or skillet and sauté the garlic over medium heat for a minute. Add the tomatoes, wine and the parsley and bring to the boil. Simmer, covered, until the sauce is reduced, about 15 minutes.

Add the clams and the mussels to the sauce and, as they start to open, add the prawns, scallops and the chili. Season and cook for about four minutes. Keep warm.

To serve, toss the sauce through the warm spaghetti, stirring in the extra parsley. Serve the spaghetti in heated shallow bowls.

Recipe for 3 portions of Spaghetti Frutti di Mare: 500 gr. spaghetti, tomato sauce, white wine, fresh mussels (about 20 pieces), scallops, 15 black tiger shrimps (size 21-25), calamari rings, lemon, butter, EV olive oil, salt, 1 tbsp. minced garlic, diced onion, capers (optional).

Bring to a rolling boil 3 l. of salted water and drop the spaghetti. Stir nicely and let boil for 8-9 minutes for slightly al-dente. While the pasta is boiling start cooking the sauce. Heat some butter and EV olive oil in a large pan, sauté the garlic and the onion then put the cleaned mussels in the pan and wait until they are opened before adding the rest of the seafood. Cook for 1 minute more, deglaze with the white wine, add the lemon juice of 1/4 lemon then add tomato sauce and reduce slightly. Remove any unopened mussels. Strain the spaghetti and add them to the sauce. Toss well and taste the spaghetti for salt.