Frutti di Mare
Frutti di Mare
1 c Valicenti Pizza Sauce (or an arrabiatta sauce does nicely)
12 oz Valicenti Sriracha Spaghettini
1/2 lb fresh mussels
1/2 lb fresh clams
1 lb shrimp, peeled & deveined
1/2 lb calamari, tentacles included
2 tbsp extra virgin olive oil (more as needed)
1 tsp red pepper flakes (more to taste)
1/2 c white wine
4 cloves of garlic, minced
1/3 c fresh basil leaves
Salt & pepper to taste
Lemon slice to garnish
Make sure you have a large pot of water started over high heat for your pasta. Next, place a large sauté pan over medium-low heat. Add olive oil, garlic, and red pepper flakes, and stir until aromatic. Then, add clams and mussels and gently toss them. Pour in white wine and cover for a minute or so, until shells just begin to open. Add shrimp to the sauté pan and stir in. Cover and cook for another minute or two.
Once clam and mussel shells have opened and shrimp is almost cooked through, add calamari and cook for about 30 seconds, or until the tentacles curl up. At this point, add more seasonings and salt if needed.
Meanwhile, heat up sauce in a small pot over medium-low, then pour over seafood and toss until well-coated. Cook pasta as the package instructs, then save about a cup of the pasta water and strain out the rest. Add spaghettini in to the sauté pan and toss with the seafood, and add some of the pasta water if needed.
Plate spaghettini with a medley of seafood and sauce and add in a sprinkle basil leaves, and garnish before serving.