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Barilla® Thick Spaghetti with Seafood

di Academia Barilla

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Barilla® Thick Spaghetti with Seafood
35 minutes


First course


Ingredients for 8 people

1 Box Barilla® Thick Spaghetti
1 small squid
1 pound mussels
1 pound clams
1/2 pound medium shrimp
1 clove garlic
4 tablespoons extra virgin olive oil
1 tablespoon parsley
1/2 cup crushed tomatoes
1/2 cup dry white wine
salt and pepper to taste

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Bucatini Thick Spaghetti 1 lb

Preparation 15 minutes preparation + 20 minutes cooking
1. Very carefully clean the clams and the mussels (after scraping the mussels with a sharp knife to remove the beard) and rinse them several times under running water to remove all dirt or impurities

2. Put the mussels and clams in a pan with one tablespoon of olive oil, cover the pan and heat over medium heat, “shaking” the pan by the handle every so often to mix the shellfish and jerking the pan with rapid movements with your wrist to thoroughly mix the contents

3. Cook until the mussels and the clams open

4. Remove from heat and let cool

5. Once cool, remove the clams and mussels from their shells and put them in a bowl

6. Strain the broth from the clams and mussels through a fine-mesh sieve and gently transfer it to a separate container

7. Heat the remaining olive oil in a fairly large pan over medium heat and sauté the garlic clove

8. Add a generous tablespoon of chopped parsley and immediately afterward the cleaned squid rings

9. Let brown slowly for a few minutes, then add the white wine

10. Allow the liquid to evaporate completely and then add the crushed tomatoes

11. Cook the sauce for 5 minutes and gradually add 3 or 4 tablespoons of the strained cooking liquid from the mussels and clams

12. Cover the pan and cook for 3 minutes

13. During the last minute of cooking, add the mussels, the shelled clams and the peeled and deveined shrimp

14. Meanwhile, cook pasta for 2 minutes less than indicated on the package directions

15. Drain the pasta and dress with the previously prepared sauce by tossing it in the same pan

16. Season with black pepper to taste