Spaghetti Ai Frutti Di Mare

(Spaghetti with seafood)

(for two people)

8 medium shrimp, shelled and deveined

8 medium calamari (squid), cleaned and cut into rings

8 clams (I used New Zealand cockles)

1/2 pound scallops

1/4 cup olive oil

1 T. butter

1 medium shallot, minced

4 cloves garlic, minced

1/2 cup dry white wine

minced parsley

white pepper

red pepper flakes

1/4 cup Olio Verde al Limone olive oil

Get the water for the pasta boiling before starting the rest of the recipe since it takes only about 10 minutes to make start to finish. You’ll have three pots going at once – one for boiling the pasta, one for making the sauce and one for steaming the clams.

Place butter and 1/4 cup olive oil in one pan with shallot and garlic. Cook over low heat until wilted. Add the scallops and shrimp and cook for a couple of minutes over medium heat. Pour the white wine into the pan and add the calamari. Cook for another minute or two, then remove the seafood with a slotted spoon to a bowl or dish. Add the red pepper flakes to the liquid. Turn the heat up to high and let the sauce reduce a bit. This should take a couple of minutes. 

While you’re reducing the liquid, you should start the pasta cooking in boiling, salted water. I used thin spaghetti that takes about five minutes to cook, but I removed it from the water after only four minutes when it was still al dente. Reserve some of the cooking water.

While you’re cooking the pasta, steam the clams in another pan until they open – it should take about three or four minutes.  Remove from clams and set aside.

Add the drained pasta to the pot with the reduced sauce.  Put the seafood back in and season with white pepper. Add the parsley and mix everything together. If needed, add a little of the pasta water. Drizzle the lemon olive oil on top and serve.