Seafood Spaghetti

Name: Seafood Spaghetti
Ingredients: 1/3 cup extra virgin olive oil; 4 cloves garlic, minced; 2 None (14-oz.) cans chopped tomatoes; 6 None large fresh basil leaves; 1 tsp sea salt flakes; 1 tsp sugar; 12 None small black mussels, scrubbed, debearded; 12 None baby clams; 2 tbsp white wine; 12 None raw medium shrimp, peeled, tails left intact, deveined; 1/2 lb firm white fish fillets, cut into 1-inch chunks; 7 oz fresh calamari, cut into rings; 2 tbsp chopped fresh parsley; 12 oz spaghetti

14 ingredients

4 steps

Ingredients

1/3 cup extra virgin olive oil
4 cloves garlic, minced
2 None (14-oz.) cans chopped tomatoes
6 None large fresh basil leaves
1 tsp sea salt flakes
1 tsp sugar
12 None small black mussels, scrubbed, debearded
12 None baby clams
2 tbsp white wine
12 None raw medium shrimp, peeled, tails left intact, deveined
1/2 lb firm white fish fillets, cut into 1-inch chunks
7 oz fresh calamari, cut into rings
2 tbsp chopped fresh parsley
12 oz spaghetti

Directions

1

Heat half the oil and half the garlic in a large, heavy-based skillet; cook, stirring, for 1 min, or until fragrant but not browned. Add the tomatoes, basil, salt and sugar, bring to a boil, then simmer, uncovered, stirring occasionally, for 30 mins, or until sauce is very thick. Remove sauce from pan.
2

In same skillet, add mussels, clams and wine. Cook, covered, over high heat for 2 mins. Uncover and cook for 1 min, or until liquid has almost evaporated and mussels and clams have opened.
3

Push mussels and clams to the side of the pan, then add remaining oil. Add shrimp, fish, calamari and remaining garlic; cook, turning carefully, for 2 mins. Add the tomato sauce and stir gently until seafood is just tender and tomato sauce is heated through. Season to taste with salt and freshly ground pepper. Sprinkle with parsley.
4

Meanwhile, cook the spaghetti in boiling salted water according to pack instructions. Drain and gently toss with the seafood mixture.