Prep. time: 10 minutes
Cook Time: 15 minutes
Difficulty: 1 out of 5
Ingredients: 1/2 lb of shrimp, peeled
1/2 lb of scallops
1/2 lb squid
2 cloves garlic, chopped
1/2 cup of white wine
3/4 lb spaghetti
1 batch tomato sauce made an advance
fresh basil leaves
red pepper flakes qb
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water. Meantime heat up your large skillet on medium low flame. Add olive oil, garlic and red pepper flakes. Add in scallops, squid and shrimp and toss it around. Pour in the white wine and cover with a lid. Cook for about a minute. Taste for seasonings and add more sea salt if needed.
Meanwhile warm up the tomato sauce in a saucepan. Pour the sauce over the seafood and toss to coat well. Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.
Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the fresh chopped basil and sprinkle with cheese If desired.
I chose baby scallops, wild shrimp and squid, but you can pretty much make it with whatever shellfish you like. You can use all clams or just shrimp, add lobster tails even, whatever looks fresh at the market that day! The real secret to seafood pasta is to not overcook the seafood and remember that shellfish has a lot of sea water during cooking, so wait till the end to season.