Spaghetti Vongole.
 |
| Spaghetti Vongole with cherry tomatoes |
You need: 750g clams (cleaned) – 300g cherry tomatoes (chopped in quarter) – 1 tbsp. dried or fresh chilli (chopped) – 3 garlic cloves (chopped) - 150 ml dry white wine – Chopped parsley for garnish.
1. In a deep pan of salty boiling water cook the pasta according to the packet instructions.
2. In another large saucepan heat 5 tbsp. of olive oil in a medium heat and add the garlic, dried chilli and some parsley. Season with salt and pepper, stir and add the tomatoes, stir again.
3. When the garlic start to be coloured pour in the wine and then the clams. Lid on with a medium high heat; shake the pan a couple of times. After 3-4 minutes all your clams should be open. Down the heat to minimum
4. Drain your pasta (reserving a couple spoon of the pasta water) and add together with the pasta water to the clams pan. Shake and stir everything very well
5. Serve with some scatter parsley. Don’t eat any clams have not open.
Spaghetti with mussels
 |
| Spaghetti with mussels |
You need: 1kg fresh mussels (cleaned) – 3 garlic cloves (chopped) – 4 tbsp. fresh parsley (chopped) – 80 ml dry white wine – 5 tbsp. olive oil.
1. In a deep pan of salty boiling water cook the pasta according to the packet instructions.
2. In another large saucepan heat 5 tbsp. of olive oil in a medium heat and add the garlic and parsley, cook for about 2-3 minutes.
3. Add the mussels, stir and pour in the wine. Lid on with a medium high heat; shake the pan a couple of times. After 3-4 minutes all your mussels should be open. Down the heat to minimum and discard any mussels that haven’t opened.
4. Drain your pasta and add to the mussels pan, shake and remove from the heat.
5. Let the pasta rest and absorb all the juices for a couple of minutes. Season and serve.
Spaghetti with vodka and caviar
 |
| Spaghetti with caviar, vodka and spring onions |
You need: 100g caviar – 100ml vodka – 150 ml double cream – 1 garlic clove (chopped) – 3 spring onions (finely chopped)
1. In a deep pan of salty boiling water cook the pasta according to the packet instructions.
2. In another little saucepan heat 5 tbsp. of olive oil in a medium low heat and sauté de onions and garlic for 5 minutes.
3. Add the vodka and cream and cook for another 6 minutes.
4. Remove from the heat and stir in 70g caviar. Season with pepper.
5. Drain your pasta, put back in the empty large sauce pan and pour over the spaghetti sauce. Mix very well.
6. Serve with an extra 1tsp of caviar like topping by dish.
Shellfish pasta
 |
| Spaghetti with prawns |
You need: 4-5 king prawns or langoustines by serve preferably with shell on - 300g cherry tomatoes (chopped in quarter) – 1 tbsp. dried or fresh chilli (chopped) – 3 garlic cloves (chopped) – 1 onion (chopped no more than 100g) - 150 ml dry white wine – Zest and juice of 1 lemon. Chopped dill for serve.
1. In a deep pan of salty boiling water cook the pasta according to the packet instructions.
2. In another large saucepan heat 5 tbsp. of olive oil in a medium heat and add the garlic, chilli and onion and sauté in a medium low heat for 5 minutes, stirring time to time.
3. Add the tomatoes and langoustines and cook for another 2 minutes.
4. Pour in the wine and bring to boil until the prawns or langoustines are cooked (pink coloured). Down the heat to minimum.
5. Drain your pasta and add to the langoustine pan with the lemon zest and juice, shake all very well and season with salt and pepper
6. Serve and scatter over the dill or use parsley instead.
Spaghetti with crab
 |
| Spaghetti with with crab meat |
You need: 300g cooked meat crab – 1 tsp. dried or fresh chilli (chopped) – 150g fennel bulb (trimmed)) – 1 garlic clove (crushed) – 15/20g parsley leaves (chopped) - 1 lemon juice – 15g butter.
1. In a saucepan heat 4 tbsp. of olive oil with half of the lemon juice and season with salt. Add the garlic and chilli.
2. Add the fennel to a pan of boiling water and after 2 minutes remove from the pan with a small sieve or similar. Drain and pat dry with kitchen paper. After that mix the fennel with the garlic and chilli. Reserve the fennel water for cook the pasta.
3. When the fennel and oil has cold add the crab meat with 15g of parsley, mix and chill in the fridge for one hour.
4. In a deep pan of salty boiling water cook the pasta according to the packet instructions using the fennel water remaining.
5. Remove from the fridge the crab mix and add the butter.
6. Drain your pasta reserving 3 tbsp. of pasta water. Put back the spaghetti to the empty deep pan, and then add the crab mix using a minimum heat with the reaming water and lemon juice, stir all very well.
7. Serve and scatter over some fresh chopped parsley.
*
Mussels and Clams. Mussels
and clams should be firmly closed when are fresh. If a mussel is a bit open
give him a sharp tap or pinch with a cocktail stick in the flesh. If closed its
own, it is alive. If not discard. Also discard any mussels or clams haven’t
open after the cooking process. Clean
the mussels under cold running water, cutting off the “beard” with a small
sharp knife.
◦
Five Classic Sea Food Spaghetti Recipes
