Simmered Seafood Spaghetti
Simmered Seafood Spaghetti

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, simmered seafood spaghetti. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Simmered Seafood Spaghetti is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Simmered Seafood Spaghetti is something that I’ve loved my entire life. They’re fine and they look wonderful.

Serve over spaghetti, chicken, or pork. Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. Al dente spaghetti served with a rich marinara sauce & seafood.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook simmered seafood spaghetti using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Simmered Seafood Spaghetti:
  1. Get 80 grams Spaghetti
  2. Make ready 1/4 of whole squid Squid
  3. Make ready 1 piece Scallop
  4. Take 3 pieces Shrimp
  5. Make ready 60 grams Manila clams
  6. Prepare 1/4 Zucchini
  7. Get 1 clove Garlic
  8. Prepare 1 Takanotsume
  9. Take 1 tbsp Olive oil
  10. Make ready 80 ml Canned whole tomato
  11. Take 1 dash Salt and pepper
  12. Prepare 50 ml White wine
  13. Take 1 Finely chopped parsley

Add something tangy to your family's Italian night! Serve this meaty spaghetti dinner drenched with sauce! Oven-Baked Seafood Spaghetti (Spaghetti al cartoccio). Cook spaghetti in a large pan of boiling water.

Steps to make Simmered Seafood Spaghetti:
  1. Cut the 1/4 of zucchini into bite-sized pieces. Sprinkle on some salt and let it sit for 20-30 minutes, then pat dry the moisture with paper towel.
  2. Chop all the seafood into 3-5 mm pieces. Add the whole tomato into a bowl, remove any hard fiber, and lightly squeeze to crush the tomato.
  3. Steam the cleaned and de-sanded manila clams in some wine (not listed), and chop into about 3 mm squares. Reserve the cooking liquid.
  4. Remove the seeds from the takanotsume. Smash the garlic with the back of a knife and remove the core.
  5. Bring a 1% salt water to a boil and cook the spaghetti noodles.
  6. In a cold sauce pan, add 1 tablespoon of olive oil and the garlic and sauté over low heat until the fragrance of the garlic transfers to the olive oil.
  7. Cook for a little while and add the takanotsume. Add the zucchini and briefly sauté it. Take it out of the pan and set it aside. Remove the garlic and takanotsume from the pan.
  8. Add the chopped seafood and sauté until done. Add the 50 ml of white wine and turn up the heat to high. Once the alcohol evaporates, add the whole tomatoes.
  9. Add the manila clam cooking liquid and simmer over low heat. Scoop the al dente pasta without draining it and add to the sauce and cook for about 30 seconds.
  10. Bring back the zucchini, drizzle in some olive oil if you desire, and toss evenly in the pan.
  11. Serve it onto a plate, sprinkle the chopped parsley and it is done.

Add the seafood ingredients and cook. You can call this seafood spaghetti a lazy, noob cook or short-cut way of cooking aglio olio or vongole. You can use your favourite seafood such as mussels and squid. Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine.

So that’s going to wrap it up with this special food simmered seafood spaghetti recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!