Spaghetti ai Fruiti di Mare
Updated: Aug 28
1 lb. Shrimp, cleaned, shelled, and deveined
1 lb. Rock clams, cleaned
1 lb. mussels, cleaned
9 oz. of sea scallops
4 tomatoes, chopped and seeded
6 cloves of garlic, minced
½ cup olive oil
hand-full Italian Parsley, chopped and stems removed
¼ teaspoon red pepper flakes, optional
Salt & Pepper to taste
12 oz. Spaghetti, prep to al dente, reserve ½ cup of pasta water
In a large skillet add 2 tablespoons of olive oil over medium-high heat, add clams and mussels and sauté until open, shaking skillet during cook process, remove once open and place in a bowl with cover and set aside.
In the same skillet, over medium heat, add the remain olive oil garlic, red pepper, and tomatoes and sauté until tomatoes have softened and released their liquid, about 10 minutes.
Now add scallops to the pan and sauté for 2 minutes, return mussels and clams to skillet along with shrimp, stir, cover, and remove from heat. Let stand covered for 5 minutes.
Drain pasta, reserving ½ cup of pasta water. Add pasta, pasta water, and parsley to skillet, toss to coat – Serve with a nice bread