spaghetti allo scoglio
SOURCE: http://www.pasta-recipes-made-easy.com/seafood-pasta-recipe.html
Serves 2Ingredients:
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400g/14oz of mixed
seafood (buy this chilled or frozen and be sure it is ‘clean’ (ready to
cook), as preparing seafood can be a chore)
200g/7oz of spaghetti or linguine
Extra
virgin olive oil
3 stalks of flat-leaf parsley
Quarter
glass of white wine
1 clove of garlic
Salt & pepper
Optional:
1 plum tomato (from tin)
Equipment
Large
frying pan
Pasta pan
Sieve/colander
Timings
Preparation:
5 mins
Cooking: 15 mins
STEP 1 – Fill and
boil a kettle. While that’s heating, peel the garlic clove then chop it
end to end (long-ways).
Carefully cut out its central ‘spine’ or
heart (this is green or white in colour and the trickiest part to
digest). Throw this away then close the clove and chop it as finely as
you can.
Wash and remove the parsley’s stalks, then tear or
roughly chop the leaves.
STEP 2 – Cover most of
the frying pan with a thin layer of olive oil and put this on a
medium/high heat. Throw in the garlic and two-thirds of the parsley, and
when the garlic starts making a frying/sizzling sound, turn the hob
down to medium.
(Be sure the oil doesn’t burn and start smoking.
If it does, drain it away and start again.)
STEP 3 – When the garlic
is sizzling, throw in the seafood, wine, 2 pinches of salt, one of
pepper, and if you like, the optional tomato finely chopped.
Mix
this all gently for 4-5 minutes (until your seafood loses its
translucent/see-through look).
STEP 4 – Put the
boiled water in a pan on a maximum heat, and when boiling again add 2
tablespoons (1 handful) of salt. Drop in your pasta, stir, and cook as
per the packet’s instructions.
When the pasta is ready (i.e. ‘al
dente’ – literally, firm to the tooth), drain this and put in the frying
pan full of seafood at a medium heat.
Stir in the pasta for 2
minutes until it’s covered in seafood and oil.
Done! How easy is this garlic
pasta recipe?
To serve: Sprinkle the
remaining parsley segments on top of each serving. Serve with your
favourite white
wine
.
Next time: In addition to
garlic, some Italians like to add finely chopped red chili to this
seafood pasta recipe. Just check your guests won’t mind the heat, then
add this when you throw in the garlic.
