U
| Spaghettini ai frutti di mare |
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
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
- 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.