- 60 minutes
- For 4 people
- € 3.7 / person
- 256kcal per 100g.
How to make Spaghetti nero di seppia al frutti di mare
If you are one of those who enjoy seafood , and pasta is undoubtedly one of your favorite dishes, in any way, this is your dish. It is a recipe worthy of special days.
The flavor that molluscs and seafood bring to the nero di sepia pasta is all the intensity of the sea and the flavor of good cuisine.
The spaghetti nero di Seppia Garofalo finish cooking with water shellfish processing, which provides additional flavor to the tasty dish.
A delicious recipe for a special day with yours or your partner, because it enters the eyes and its flavor is sublime, perfect for lovers of the flavors of the sea. On the blog we are lovers of this pasta and we have some version of this original recipe, such as spaghetti nero di sepia with shrimp .
This dish with humble origins is considered today among the most refined and whimsical dishes in Italian cuisine.
They say that cuttlefish ink was used to season cuttlefish in the absence of anything else. Now this precious and tasty ink represents a natural tint with an intense flavor much appreciated in the kitchen.
You only need diners eager to enjoy good cuisine, already seated at the table to receive a wonderful plate of first class pasta with the best of the sea hot.
Preparation of the frutti di mare. Pasta base
- We put the clams to soak in salt water no less than 2 hours. This process will make the clams loose sand and impurities that they may have inside. We wash under the tap, drain and reserve.
- We wash the mussels under the tap to remove traces of sand. We reserve.
- We remove the heads and skins of the shrimp. We try to remove the casing with an incision along the back or simply by pulling it. We reserve.
- We wash the squid by removing the viscera from the inside. We dry them lightly with kitchen paper to remove moisture and cut them into rings. We reserve.
- Peel the tomatoes, remove the seeds and cut them into cubes. We reserve.
- In a casserole, heat a splash of olive oil and add one of the garlic cloves, whole and peeled.
- When the garlic begins to brown, add the clams and mussels to the casserole.
- We water with the white wine, cover the casserole and cook 5 minutes, until the mollusks open.
- Once the shellfish have opened, drain, reserving and straining the resulting broth. We remove the clams and mussels from their shells and reserve.
- In a large saucepan, heat a drizzle of extra virgin olive oil. Add the rest of the minced garlic with the chilli and brown for a few minutes.
- Add the chopped tomato, sugar and salt and cook for 5 minutes. Add the squid and cook 5 minutes more.
- Add the peeled shrimp and the chopped parsley and mix well.
- We water with 1 glass of the broth that we have reserved from the cooking of the clams and the mussels. We continue to cook the sauce for 10 more minutes.
- Add clams and mussels and reserve.
- While the sauce is cooking we will proceed to cook the pasta.
- We put a casserole with water and salt and, when it starts to boil, add the spaghetti nero di sepia.
- We cook the pasta 2 minutes less than the package indicates. Its cooking will be finished later with the sauce. In this case we reduce the cooking from 8 to 6 minutes.
Presentation of spaghetti nero di seppia al frutti di mare
- After 6 minutes, drain the pasta and pour it into the saucepan where we will have the sauce ready.
- We continue cooking the pasta in the sauce pan with the mollusk broth that we have added, which will end up absorbing.
Be sure to see all the step-by-step photos of this recipe for these spaghetti nero di sepia .