SEAFOOD SPAGHETTI

Seafood Spaghetti Recipe

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients

For the Pasta:

• 12 oz (340 g) spaghetti
• 1 tablespoon salt (for boiling water)

For the Seafood Sauce:

• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 teaspoon red chili flakes (optional, for a touch of heat)
• 1/2 cup dry white wine (optional, or use vegetable stock)
• 1 cup canned crushed tomatoes or cherry tomatoes (halved)
• 1/2 cup seafood stock or clam juice
• 1/2 teaspoon salt (adjust to taste)
• Freshly cracked black pepper to taste
• 1/2 teaspoon sugar (to balance acidity)
• 1 lb (450 g) mixed seafood (shrimp, scallops, squid, mussels, or clams)
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• Zest of 1 lemon
• Juice of 1/2 lemon
• 2 tablespoons butter (optional, for richness)

Instructions

1. Prepare the Pasta

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set aside.

2. Start the Sauce

1. In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and chopped onions, sautéing until fragrant and softened, about 2-3 minutes. Be careful not to burn the garlic.
2. Add the chili flakes for a spicy kick (optional).

3. Deglaze and Build Flavor

1. Pour in the white wine to deglaze the pan. Let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
2. Stir in the crushed tomatoes and seafood stock. Season with salt, pepper, and sugar. Allow the sauce to simmer gently for 8-10 minutes, letting the flavors meld together.

4. Cook the Seafood

1. Add the mixed seafood to the sauce. If using mussels or clams, cover the pan and let them steam for 3-4 minutes until they open. Discard any shells that do not open.
2. Shrimp and scallops should cook until just opaque, about 3 minutes. Avoid overcooking to keep the seafood tender.

5. Combine Pasta and Sauce

1. Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the seafood sauce. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
2. Stir in the fresh parsley, lemon zest, and lemon juice for a bright, fresh finish.

6. Optional Additions

1. For a creamier, richer sauce, stir in 2 tablespoons of butter just before serving.

To Serve

• Divide the seafood spaghetti into bowls or plates. Garnish with additional chopped parsley, a sprinkle of freshly cracked black pepper, and, if desired, grated Parmesan cheese.
• Serve immediately with lemon wedges on the side and crusty bread to soak up the delicious sauce.

Tips for Perfect Seafood Spaghetti

1. Fresh is Best: Use fresh seafood whenever possible for the best flavor. Frozen seafood works too, but thaw it completely and pat it dry before cooking.
2. Don’t Overcook: Seafood cooks quickly, so monitor it closely to avoid rubbery textures.
3. Pasta Water Magic: Reserved pasta water contains starch and helps create a silky sauce. Don’t skip this step!
4. Wine Substitutions: If you don’t want to use wine, replace it with vegetable or seafood stock for a flavorful base.
5. Make It Spicier: Add more chili flakes or even a dash of hot sauce for extra heat.

Pairing Suggestions

• Wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the dish beautifully.
• Side Dish: A fresh arugula salad with lemon vinaigrette or garlic bread pairs well.

Enjoy your delicious Seafood Spaghetti—a dish that brings the flavors of the ocean to your table!