Doctor's Review: Medicine on the Move

August 23, 2017

© Frank Wieder

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Spaghetti with shrimp, squid and clams (Spaghetti alla rosinella)

In this typical pasta dish from the Posillipo district of Naples, locals make the most of fresh seafood

2 tbsp. (15 ml) olive oil

2 garlic cloves, finely chopped

1 fresh red chili, seeded and finely chopped

10 oz. (300 g) fresh clams, scrubbed and rinsed well

2 fresh squid, cleaned and prepared, cut into rings or small squares

7-8 oz. (220-250g) fresh raw shrimp, peeled and deveined

14 oz. (435 g) spaghetti

salt and freshly ground black pepper

fresh flat-leaf parsley, chopped

Heat the oil in a large pan over medium heat and sweat the garlic and chili for a few minutes until soft. Tap the clams on the work surface and discard any that do not close.

Add the clams and squid to the pan with half the garlic and chili, and continue to sweat, taking care that the garlic and chili do not burn. As soon as the clams open (discard any that do not), tip the contents of the pan onto a plate and set aside.

Add the shrimp to the same pan with the remaining garlic and chili, and sauté over medium-high heat for a few minutes until cooked.

Pick the flesh from the clam shells, discard the shells and return the flesh to the pan with the squid, garlic and chili. (If you prefer, you can keep the clams in their shells.) Season with salt and black pepper, and toss to heat through.

Meanwhile, cook the spaghetti in a large pan of slightly salted boiling water. Drain and add to the sauce with a tiny amount of cooking water to keep the pasta moist. Stir well, transfer to a large serving bowl or individual pasta bowls, and sprinkle with chopped parsley.

Serves 4.

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