As you would expect from a country which is surrounded by the sea, Italian cuisine offers some of the most delicious seafood dishes imaginable, and Spaghetti alla Pescatora is no exception.
The food is prepared simply, with the spaghetti boiled in salted water, chopped tomatoes with garlic cooked together in a pan and the seafood added on top of this. Many people add some lemon on the fish and it can be served spicy with the addition of an Italian favourite, spicy oil with cayenne pepper.
It’s not hard to see why this is one of the most popular Italian pasta recipes around the World. The dish is simple, yet delicious, mixing a nice tomato sauce with plenty of seafood. There is no specific recipe to follow and many variations can be found, specifically in terms of the seafood used, as it often depends on what has been caught that day. Possibilities include mussels, scallops and shrimp or prawns; yet this is not an exhaustive list, as many people include squid and other types of seafood. So feel free to change this recipe to suit your tastes as well as your “catch”!
20 clams and 20 mussels, cleaned (note: some people prefer taking the shells off)
40 rings of squid, cleaned
16 king prawns, peeled and cleaned
extra-virgin olive oil
1 cup of good white wine
4 chopped tomatoes
2 cloves of garlic, chopped
parsley, basil, salt and red pepper to taste
100 grams spaghetti per person
Saute the garlic and chopped tomatoes on the olive oil for 30 seconds. Then add the seafood and parsley and cook for 3-4 minutes or until all seafood is cooked. Add basil, salt, pepper and wine. Let some of the liquid evaporate and add to your drained spaghetti – cooked al dente, of course!