Spaghetti Frutti di Mare
If there is a way to transport your self to Sicily, this is the one. I have been dreaming about this dish since I fell in love with the movie “The big blue” – a tale about friendship, dreams and love.
Serves 4
2 baby squid, cut to ¼” rings, keep the
1 lbs mussels
10 shrimp, peeled and deveined
12 manila clams
1 plum tomato
2 cups white wine
¼ cup fresh parsley, diced
4 garlic cloves, diced
1 teaspoon hot red flakes
3/4 lbs spaghetti
olive oil for cooking
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in the diced garlic, season with 1 teaspoon kosher salt and cook until translucent for 2 minutes, and add the mussels, the shrimp peels and 1 tablespoon diced parsley. Mix well and cook them …
Find the full recipe at the September issue of MAZA Cooking Journals available on the iTunes Store.
