Spaghetti allo scoglio (Seafood spaghetti)

Step 1/4

• 166⅔ g mussels
• 116⅔ g calamari
• 16⅔ g parsley
• ⅓ clove garlic
• 4 cherry tomatoes
• ⅓ lemon

• cutting board
• knife
• citrus press
• fine grater

Wash and brush the mussels. Slice the calamari and mince parsley. Slice the garlic and halve the cherry tomatoes. Juice and zest the lemon and set aside.

Step 2/4

• 133⅓ g spaghetti
• salt

• pot (large)

Heat up a large pot of water over medium-high heat. Once boiling, season with salt and cook the pasta until al dente or according to the package instructions.

Step 3/4

• ⅔ tbsp vegetable oil
• 2 jumbo shrimp (peeled and deveined)

• frying pan (large)
• tongs
• bowl

Heat a large frying pan over medium-high heat. Add vegetable oil and fry the shrimp on each side for approx. 2 min., then remove from the pan. Next fry the calamari rings. Add garlic and tomatoes and cook for approx. 2 min.

Step 4/4

• 66⅔ ml white wine
• 83⅓ ml tomato purée (passata)
• ⅓ tbsp olive oil
• 16⅔ g unsalted butter
• salt
• pepper
• sugar

Add the mussels and immediately deglaze with white wine and tomato purée. Stir in the lemon juice and zest, olive oil, and butter. Season with salt, pepper, and a pinch of sugar. Add the spaghetti and shrimp back to the pan. Toss and top with parsley. Serve immediately and enjoy!

Enjoy your meal!