Recipe courtesy of Steps of Rome
Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 20 clams, cleaned
  • 20 mussels, de-bearded and cleaned
  • 40 small rings of calamari, cleaned
  • 16 tiger shrimp, peeled and deveined
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons chopped garlic
  • 1/4 cup Italian parsley leaves, divided
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper
  • 1 cup Pinot Grigio wine
  • 2 cups tomato sauce
  • 1 (1-pound) box dried spaghetti

Directions

Wash all seafood well and set aside.

Heat olive oil in a large frying pan over medium-high heat. Add garlic and saute lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add tomato sauce and remainder of parsley and stir well.

While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain pasta and add to pan with sauce. Toss well and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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