Ingredients with Measurements:
- 1 pound spaghetti
- 1/4 cup olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound calamari, cleaned and sliced into rings
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet or wok
- Colander for draining spaghetti
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and red pepper flakes and sauté for another minute.
4. Pour in white wine and let it simmer for 2-3 minutes until it has reduced by half.
5. Add crushed tomatoes, salt, and black pepper. Stir to combine and let it simmer for 10 minutes.
6. Add shrimp, calamari, mussels, and clams to the skillet. Cover and let it cook for 5-7 minutes until the seafood is cooked through and the mussels and clams have opened.
7. Serve the seafood and sauce over the cooked spaghetti.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 16g
- Carbohydrates: 65g
- Protein: 35g
Substitutions for ingredients:
- Instead of white wine, you can use chicken or vegetable broth.
- You can use any type of pasta instead of spaghetti.
- You can use any type of seafood you prefer.
Variations:
- Add chopped fresh parsley or basil for extra flavor.
- Add diced tomatoes or tomato paste for a thicker sauce.
- Add sliced bell peppers or zucchini for extra vegetables.
Tips and tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Don't overcook the seafood or it will become tough and rubbery.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with the spaghetti on the bottom and the seafood and sauce on top.
Garnishes:
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the mussels or clams don't open during cooking, discard them as they may be bad.
Food safety advice:
- Make sure to cook the seafood to the recommended internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Spaghetti alla Pescatora is a traditional Italian seafood pasta dish that originated in coastal regions.
Flavor profiles:
- This dish is savory, slightly spicy, and has a rich tomato-based sauce.
Serving suggestions:
- Serve as a main course for a seafood dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Tangy, Herbal, Fishy, Tomato, Tomato-Y, briny, tangy, herbaceous