Ingredients to make Seafood Spaghetti:
for the pasta
- 360g spaghetti
- Oil can be used if it is clean.
- salted
- Toilet
- for the willow
- Tomato sauce (I used homemade Neapolitan)
- 500 grams of clams
- 100 gr of squid rings (we have frozen them)
- 100 gr of shelled mussels (frozen)
- 2 monkfish tails (frozen)
- olive oil 1 glass of cognac
- salted
How to make Seafood Spaghetti:
- Put water in a casserole or pot to boil, with a level tablespoon of salt, three tablespoons of oil. When it starts to boil, add the macaroni and let it boil until done. It depends on the kind and brand of macaroni you buy. Between 8 or 10 minutes. Look on the package how much it says. When they are ready, remove them from the heat, drain them and cool well. They can now be used or stored in the fridge with a drizzle of oil, covered with film they last four or five days if well covered
- Defrost the squid, mussels and monkfish. Remove the bone from the monkfish and cut into pieces. Cut the squid into pieces.
- In a casserole, heat oil, add the bone bones and squid and brown well. When you see that it is ready, take out the fish bones and add the salted monkfish pieces, cover and let it dry well. Add the clams, cover and let them open and reduce the water they release. When you see that they are ready, adds the mussels, stir the cover well and let them cook for a few minutes. Throw the cognac glass over the top, mix well and let it reduce. Add the tomato sauce, stir, cover and cook for 5 minutes.
- When it’s time to eat, add the spaghetti to the sauce, mix well, stirring from time to time, and let them absorb the flavor for about 5 minutes.
- Turn off and serve hot. I hope you like it and take advantage
