Spaghetti alla Pescatora (Rachael Ray) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
20 clams, cleaned |
20 mussels, de-bearded and cleaned |
40 small rings of calamari, cleaned |
16 tiger shrimp, peeled and deveined |
1/4 cup extra-virgin olive oil |
2 teaspoons chopped garlic |
1/4 cup italian parsley leaves, divided |
1/8 teaspoon sea salt |
1/4 teaspoon crushed red pepper |
1 cup pinot grigio wine |
2 cups tomato sauce |
1 (1-pound) box dried spaghetti |
Directions:
1. Wash all seafood well and set aside.
2. Heat olive oil in a large frying pan over medium-high heat. Add garlic and saute lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add tomato sauce and remainder of parsley and stir well.
3. While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain pasta and add to pan with sauce. Toss well and serve immediately.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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