Spaghetti with seafood

Every Saturday we publish on our website the recipe of our former colleague Evan Fischer. This is not a novelty, but an electronic reprint of the Cooking Corner, published by Primorski dnevnik from late spring 2007 to autumn 2011. Both the originality of the recipes and the ideas accompanying their publication are relevant and informative, which is at the same time published online, it allows their rapid transmission to Electronic or paper archive of home cooking.

Good read!

Spaghetti with seafood

Spaghetti with seafood is found as a must in almost all restaurants or hostels in seaside resorts. The recipe allows a lot of freedom in choosing the ingredients and it is always very tasty. Unfortunately, this dish is also served very far from the sea where seafood arrives after a long journey, and it certainly does not benefit them. In this case, we’d rather avoid such spaghetti and indulge in something else more in keeping with continental traditions. I’ve already eaten spaghetti with seafood in several versions and all were more or less equal, because the preparation is very easy, and success is almost guaranteed.

We need four people:

350 grams of pasta (if you are a good eater, then 400 grams will not be superfluous, but make sure that the spaghetti is No. 3 and do not overcook it),

1 kg vongol,

1 kg Pedujeev,

300 grams of squid

6 to 8 shrimp (depending on size),

4 cloves garlic, parsley,

1 kg of ripe tomatoes,

olive oil,


Chili pepper.

Fry two cloves of garlic in the oil, but you need to remove them before they turn brown. Then add the shrimp that you cut on the belly and the squid slices to the oil. Cook for only a few minutes, and don’t overdo it, as both the shrimp and calamari are cooked instantly. Add the brioche, previously brushed well, and the pepperoni, cover the shrimp and leave the mussels open. When opened, let the juice evaporate a little. It doesn’t look salty because the seafood is salty by itself.

Meanwhile, in the second pan, fry the remaining garlic in the oil and add the chopped tomatoes (previously peeled and seeds removed, letting the sauce thicken slightly.

Add the vongol to the first shrimp and let it open as well, then mix the seafood with the tomato sauce and let it mix well. Meanwhile, of course, cook the spaghetti in salted water and drain it one minute before the time written on the desserts. Put them in the seafood sauce and mix everything together well. The spaghetti should be well soaked in the sauce. Sprinkle finely chopped fresh parsley at the end and that’s it.

in good health!

Evan Fisher


Leave a Comment

Your email address will not be published.