Spaghettini with seafood sauce
Almost everywhere, and especially in seaside restaurants in Italy, you can find this dish, which is made with any kind of local, fresh, small mollusc or fish. You can use a small octopus, squid, mussels, clams, oysters, small prawns or scallops. If you are using clams or mussels, make sure you clean them thoroughly. In some areas of Italy they add tomatoes, but I prefer it without.
- 6 tbsp olive oil
- 1 garlic clove, peeled and finely chopped
- 1 chili pepper, finely chopped (optional)
- 350 g (12 oz) mixed seafood (as suggested above), cleaned
- 2 tbsp dry white wine
- 375 g (1 oz) spaghettini (fresh or dried)
- 1 tbsp finely chopped flat leaf parsley
- Freshly ground black pepper
Heat the oil and gently fry the garlic, and chili, if using, until the garlic is slightly golden. Add the seafood, increase the heat and fry for 8-10 minutes, stirring continuously. Make sure that the clams and mussels are open at the end of the cooking time. If they are not, discard them. Pour in the wine and let it evaporate for 1 minute. Keep the mixture warm over a low heat and add salt and pepper to taste. Meanwhile, cook the fresh or dried pasta according to the packet instructions or until al dente, and drain. Mix with the sauce. Serve sprinkled with the parsley.