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Spaghettini ai frutti di mare

Umbria is the only region on the peninsula that doesn’t touch the sea, but you can still get great seafood at the Mercato coperto. This is Franci’s recipe: in a large frying pan sautee but don’t burn 3 cloves garlic, and a small white onion cut finely with 1C olive oil. Wash and clean 250g vongole (clams), 250g cozze (mussels), 200g kalamari, and 1 scampo (shrimp tail) for each person. When the onion is soft, add the seafood, reduce heat, and cover the frying pan. After five minutes, add 1 glass white wine and re-cover. After five more minutes, remove from heat, shell half the clams and mussels, cut fine, and put back in. Return to heat, add 3 large tomatoes cut small, a little bit of peperoncino, and a little black pepper. If all the water evaporates, add a bit. Cook 500g of spaghettini al dente, drain, and add to the frying pan. Stir well, put some finely cut garlic and parsley over the top, and serve.

 

Spaghettini ai frutti di mare
Prep time: 
Cook time: 
Total time: 
 
Umbria is the only region on the peninsula that doesn’t touch the sea, but you can still get great seafood at the Mercato coperto.This is Franci’s recipe:
Ingredients
  • 500g of Spaghettini
  • 3 cloves of garlic
  • 1 small white onion
  • 2 spoons of olive oil
  • 250g of clams (vongole)
  • 250 g mussels (cozze)
  • 200 g kalamari
  • 5 shrimps
  • 1 glass of white wine
  • 3 large tomatoes
  • spices (black pepper and hot pepper)
  • Parsley
Instructions
  1. In a large frying pan sautee but don’t burn 3 cloves garlic, and a small white onion cut finely with 1C olive oil.
  2. Wash and clean 250g vongole (clams), 250g cozze (mussels), 200g kalamari, and 1 scampo (shrimp tail) for each person.
  3. When the onion is soft, add the seafood, reduce heat, and cover the frying pan.
  4. After five minutes, add 1 glass white wine and re-cover.
  5. After five more minutes, remove from heat, shell half the clams and mussels, cut fine, and put back in.
  6. Return to heat, add 3 large tomatoes cut small, a little bit of peperoncino, and a little black pepper.
  7. If all the water evaporates, add a bit.
  8. Cook 500g of spaghettini al dente, drain, and add to the frying pan.
  9. Stir well, put some finely cut garlic and parsley over the top, and serve.

 

 

thomas davisthomas davis