500 gr. spaghetti, pomodoro sauce as needed,
3 oz. white wine,
about 20 fresh mussels,
9 medium scallops,
15 black tiger shrimp (size 21-25),
12 fresh calamari rings,
2 lemon wedges,
1 tablespoon butter,
4 tablespoons extra virgin olive oil,
sea salt to taste,
1 tbsp. minced garlic,
1 tbsp. diced onion,
Recipe: Bring to a rolling boil 3 litres 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 extra virgin 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 and discard any unopened mussels. Strain the spaghetti and add them to the sauce. Toss well and taste the spaghetti for salt. Serve the Spaghetti Frutti di Mare as seen in the picture.
Cooking tip: You can cook the seafood spaghetti without using tomato sauce, by using my recipe for Spaghetti aglio olio and adding the seafood to it. Just add some fresh tarragon and chopped thyme to make it more flavorful. The seafood pasta can be made with linguine instead of spaghetti, if preferred. Enjoy.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.