Seasons Recipes

Spaghetti with Seafood (Spaghetti con Frutti di Mare)

Spaghetti with Seafood (Spaghetti con Frutti di Mare)
Serves: 6

Ingredients:

4 Tbsp. Seasons extra virgin olive oil (your favorite)
1 lb squid [tubes (cut into ¼ inch rings) and tentacles]*
1 lb fresh mussels*
1/2 lb jumbo shrimp*
1 lb Squid ink spaghetti (available at Seasons Taproom)**
4 cloves garlic, very finely minced or pressed
1 large onion, thinly sliced chopped
1 jalapeño, seeded, ribbed and diced
1 jar Cortazzo Arrabbiata Spicy Marinara Sauce (available at Seasons Taproom)
¼ cup Heavy Cream (optional)
Seasons Saffron & Lemon Fused Fleur de Sel, to taste
Seasons Pepe e Aglio (Black Pepper Blend), to taste

To Finish:

Seasons Meyer Lemon Fused Extra Virgin Olive Oil
¼ cup. minced fresh Italian parsley, divided
2 Tbsp. minced chives
2 tomatoes, diced
Toasted bread crumbs
Zest of a lemon
Lemon wedges

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Meanwhile, heat the oil in a heavy skillet over medium high heat until lightly smoking. Add the squid rings and tentacles. Season with Saffron & Lemon Fused Fleur de Sel and black pepper blend, and sauté until opaque, about 1 minute each side. Remove to a plate.
Add the onions, diced jalapeno and garlic to the skillet. Sauté until the onions are lightly browned, about 2 minutes.
Add the Arrabiatta sauce, shrimp, mussels and 1 cup of pasta cooking water to the pan. Cook until the shrimp are opaque and the mussels open up (about 2 to 4 minutes).
Add the sautéed squid and the cream. If necessary, adjust seasoning. Stir gently to combine and cook for 2 minutes longer.
Remove from the heat and stir in 2 tablespoons parsley.
Drain the pasta and return to pot. Toss the seafood sauce with the cooked spaghetti.
Serve in pasta bowls, dividing the seafood fairly, and arranging the mussels and shrimp decoratively. Garnish with some diced tomatoes, chopped parsley, chives, bread crumbs, lemon zest, a drizzle of Seasons lemon olive oil and a lemon wedge.

*All seafood must be thoroughly cleaned, washed and dried.
**Substitute Squid Ink spaghetti with your favorite pasta.
**Save some of the pasta cooking water for the seafood sauce.

Email Print

Comments