Spaghetti tutto mare

Spaghetti tutto mare
Random recipe review Looks perfect Julia! 5/5 Mine didn't look as good as yours, but it was lovely. The Judge

Servings:	Serves 4
Calories per serving:	682
Ready in:	1 hour 30 minutes
Prep. time:	30 minutes (porcini soaking etc)
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	7th November 2012

Spaghetti with seafood.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500g total squid and pre cooked and shelled mussels
• 90ml olive oil
• 250ml dry white wine
• 400g tinned tomatoes, liquidised
• Chilli, chopped or bird's eye chilli paste to taste
• Seasoning
• 40g dried porcini mushrooms, soaked and thinly sliced
• 1 small carrot, chopped
• 1 small onion, chopped
• Garlic to taste, finely diced
• 1 tablespoon dried oregano
• 400g spaghetti

Method

1. Heat half the olive oil and add the squid.
2. Brown gently, then increase the heat and add half the wine.
3. Allow the wine to reduce, lower the heat and add the tomatoes, chilli and a little salt.
4. Simmer until the squid is tender.
5. Add the mushrooms and cook for a further 15 minutes.
6. Meanwhile, heat the rest of the oil in another pan and fry the onion and carrot until the onion is soft, adding the garlic, a couple of minutes before the end of the cooking time.
7. Add the mussels and the remaining wine and cook over a high heat for 5-10 minutes.
8. At the same time, boil the spaghetti in salted water, drain and transfer to a warm bowl.
9. Mix the squid and mussel mixtures together, season, and pour over the spaghetti.
10. Mix well and serve immediately, garnished with the oregano.

Variations

You can also include shelled prawns in the mussel mixture.

Chef's notes

I don't mess about with shells on fish, so I used some excellent frozen, cooked and shelled mussels. If you do this, then the cooking time will need to be adjusted accordingly.

I used bird's eye chilli paste and found that a good ¼ teaspoon per person was about right. I allowed 1 bulb of garlic per person, but use as much or as little as you like.

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