Name: Spaghetti alla pescatora (Seafood spaghetti)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 30 g (½ cup) chopped parsley; 500 g (1 lb 2 oz) spaghetti; 500 g (1 lb 2 oz) clams; 500 g (1 lb 2 oz) mussels; 500 g (1 lb 2 oz) large prawns (shrimp); 5 garlic cloves, peeled and finely chopped; 500 g (1 lb 2 oz) calamari; 125 ml (½ cup) olive oil; 375 ml (1½ cups) white wine

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Summer menus definitely offer many more fish and seafood choices. Here, the seafood is all cooked separately and tossed together at the last minute. Although this may seem unnecessary, it serves to keep all the seafood perfectly cooked and makes it a rather special dish. Have all your prepared, cleaned seafood ready and everything chopped up and weighed before you start cooking.