Ingredients
4 tbs olive oil 4 cloves garlic, sliced thinly 1 Onions, finely chopped 1 bunch of fresh basil, roughly chopped 1/2 tbs chilie powder 3 tbs tomato paste 1 canned tomato, chopped. 1 cup white wine 1 cup cherry tomato, halved. 350g of medium sized shimps 300g mussels in shells, cleaned (300g clams in shells, cleaned) optional 200g baby octopus or squid, clean, sliced 1/2 lemon, sliced Salt and pepper to taste 2 tbs chopped fresh parsley Spagetti Equipment 1 large cast iron or stewing pot 1 large pot for boiling pasta. Knife/cutting board measuring cups/spoons |
Direction
Boil a pot of water with salt for the pasta, cook pasta as directed. On medium heat, add 4 tbs oil to the pot. Add onion and garlic, cook until the onion begins to sweat or about 3 minutes.. Add tomato paste and 1/2 tbs chili powder, cook for about 1 minute Add 1 canned of chopped tomato. Bring to boil on medium high heat. Once boiling, add the clams, and mussels. Stir until mixed through and close the lid, let the clams steam until they are all open, about 3-5 minutes. Add white wine and 1/2 of the chopped basil. Stir and add the shrimps and squid. Mix well and close the lid. Try not to over mix the sauce as the sauce will become muddy. Cook for about 2-3 minutes. We do not want to over cook the shrimp and squid as they will become rubbery. Add 1 cup of halved cherry tomato. Add the pasta to the sauce, add about 1/2 cup to 1 cup of pasta water. Cook on medium high heat for about 1 minute - mix until all the pasta has been coated with the sauce. Add salt and pepper and about 1/2 tbs chilli. Add the remaining basil. Transfer to a serving dish and garnish with the remaining chopped fresh parsley. Serve with ciabatta bread and a slice of lemon. Serve 4-5 |