Spaghetti allo scoglio (Seafood spaghetti)
Difficulty
Medium 👍Ingredients
| 400 g | spaghetti |
| 500 g | mussels |
| 350 g | calamari |
| 6 | jumbo shrimp (peeled and deveined) |
| 50 g | parsley |
| 1 clove | garlic |
| 12 | cherry tomatoes |
| 1 | lemon |
| 2 tbsp | vegetable oil |
| 200 ml | white wine |
| 250 ml | tomato purée |
| 1 tbsp | olive oil |
| 50 g | unsalted butter |
| salt | |
| pepper | |
| sugar |
Utensils
- cutting board
- knife
- citrus press
- fine grater
- pot (large)
- frying pan (large)
- tongs
- bowl
Nutrition per serving
399
26 g
19 g
25 g
Step 1/4
- 500 g mussels
- 350 g calamari
- 50 g parsley
- 1 clove garlic
- 12 cherry tomatoes
- 1 lemon
- cutting board
- knife
- citrus press
- fine grater
Wash and brush the mussels. Slice the calamari and mince parsley. Slice the garlic and halve the cherry tomatoes. Juice and zest the lemon and set aside.
Step 2/4
- 400 g spaghetti
- salt
- pot (large)
Heat up a large pot of water over medium-high heat. Once boiling, season with salt and cook the pasta until al dente or according to the package instructions.
Step 3/4
- 2 tbsp vegetable oil
- 6 jumbo shrimp (peeled and deveined)
- frying pan (large)
- tongs
- bowl
Heat a large frying pan over medium-high heat. Add vegetable oil and fry the shrimp on each side for approx. 2 min., then remove from the pan. Next fry the calamari rings. Add garlic and tomatoes and cook for approx. 2 min.
Step 4/4
- 200 ml white wine
- 250 ml tomato purée
- 1 tbsp olive oil
- 50 g unsalted butter
- salt
- pepper
- sugar
Add the mussels and immediately deglaze with white wine and tomato purée. Stir in the lemon juice and zest, olive oil, and butter. Season with salt, pepper, and a pinch of sugar. Add the spaghetti and shrimp back to the pan. Toss and top with parsley. Serve immediately and enjoy!
in Berlin