recipes
Spaghetti ai frutti di mare, cotti e crudi
Serves: 2
Ingredients
- 250g fresh clams
- 4 langostini
- 6 red king prawns
- 2 calamari
- 200g tartufi
- 200g mussels
- 4 razor clams
- 2 tomatoes, peeled, deseeded and chopped
- 1 fresh chilli
- 2 garlic cloves
- Extra virgin olive oil (Borges)
- Spaghetti (Di Martino)
- 1 Lemon
Method
Take a sharp knife and split open 6 clams, cut 2 prawns in halve and 2 langostini, drizzle with extra virgin olive oil and chill. Take a large pan, drizzle generously with the oil and fry the garlic and tomatoes with a hint of chilli. Add in the remaining seafood and cook for a couple of minutes. Meanwhile cook the pasta in plenty of boiling salted water, add some of the cooking water to sea food. Strain the pasta and toss with the sea food sauce. Serve the pasta garnished with the raw seafood extra chilli. Drizzle with the extra virgin olive oil and serve with lemon wedge.
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