RECIPE: Spaghetti “Frutti Di Mare”

“Frutti Di Mare” is Italian and means the fruits of the ocean – Seafood. Freshly cooked seafood in a delicious tomato based sauce, mixed with perfectly cooked “al dente” (with a bite) Spaghetti Pasta, sounds like heaven to me. Spring is always a perfect time to indulge into seafood dishes which are full in flavour and aroma. Check out my easy to follow step-by step Recipe for Spaghetti “Frutti Di Mare”.

Quantity: PORT: 4

Preparation time: 10 min. | Cooking time: 25 min.                        

EQUIPMENT / TOOLS required:

1. Cooking (Pasta) pot          2. Sautéing pan                 3. Chef’s knife / chopping board       4.  Juicer (press) 5. Tongue          

   

INGREDIENTS

QUANTITY       UNIT         PRODUCE

300                   GR            Spaghetti

5                       GR            Salt cooking

10                     ML            Olive oil cooking

40                     GR            Onions white finely chopped

20                     GR            Garlic fresh finely chopped            

80                     GR            Celery peeled cut into small cubes

50                     GR            Leek fresh cut into small cubes

20                     GR            Parsley flay stem finely chopped

40                     ML            White wine cooking

1                       CAN          Tomato chopped

10                     ML            Olive oil cooking

20                     GR            Parsley flat finely chopped

As needed                         Sea salt flakes

As needed                         White pepper ground

400                   GR            Marinara mix (prawns peeled, squid rings, mussel meat, white fish fillet pieces)

5                       ML            Lemon juice fresh

200                   GR            Scallops with roe on fresh (no shell)

40                     GR            Basil green fresh leaves

MISE EN PLACE | PREPARATION:

1. Sautéing onions, garlic, celery, leek and parsley stem in olive oil (approx.. 2-3 minutes), season with salt and pepper
2. Deglaze with white wine and immediately fill up with canned and chopped tomatoes
3. Add olive oil oil and chopped parsley, season with salt and pepper, bring to boil and simmer for 10 minutes (low heat)
4. Bring pot of water with cooking salt to the boil, add spaghetti and cook “al dente” (ca. 12-13 minutes).
5. In the meantime add Marinara mix (marinated with lemon juice) to the tomato sauce and simmer for another 3 minutes.
6. Sautéing fresh scallops (seasoned with se salt flakes and pepper) in hot olive oil, keep aside
7. Add Spaghetti (straight from the pot) into the tomato / Marinara sauce. Add approx. 30-40 ml of Pasta cooking water to the mix (more if required).
8.  Mix in cooking oil from the scallops, mix in the green basil leaves
9. Plate and top with sautéed scallops

REMARKS | COMMENTS | SUGGESTIONS:

1. Spaghetti can be replaced with Linguine or Fettucine Pasta
2. Serve with fresh crusty bread and a Glass of Sangiovese
3. Chili (red) finely chopped can be added to the tomato sauce in order to spice up the dish!

Buono Appetito!

Chef Martin and Guide Dog User