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Ep 17

Spaghetti ai Frutti di Mare (Puglia)

(Spaghetti with Seafood “Pugliese Sty.)

Serves 4 per


300 gr. spaghetti ¼ cup or 65 ml. EVOO

400gr.or 1½ Lb mussels, clams; washed 2 ripe tomato’s, peeled and chopped

150 gr. or 5 oz. shrimp; peeled and deveined ½ cup or 125 ml. white wine

100 gr. or 3 oz. catfish filet, cut in small cubes 3 Tbsp. parsley chopped

200gr. or ½ Liter calamari tubes, finely sliced

2 cloves garlic, minced

Method For Sauce

1. In a casserole over medium high heat with 2 tablespoons of EVOO, add the mussels and clams and sprinkle some wine. Cover and cook until the clams and mussels are opened. Save two mussels and a clam per portion plate as decoration

2. As for the remaining clams and mussels, remove the meat from shell and filter the juices through a paper towel, saving for later.

3. At this point, prepare the sauce. In a saucepan over medium heat add 4 tablespoons of EVOO, two

tablespoons of chopped parsley and garlic, as they begin to fry add the calamari and shrimp and cook

for 3-4 minutes.

4. Add the mussels and clams, white wine and when the white wine has evaporated add the tomato, salt and pepper and cook for 5-7 minutes more.

5. Add the catfish cubes and cover and cook until the fish is cooked, approximately 5 to 7 minutes. Adjust

To taste with salt and pepper.

6. In a pot with salted water, cook the spaghetti according to package instructions, or to personal taste.

Dress with sauce, decorate with the reserved clams and mussels, drizzle with some EVOO and serve.

EVOO = Extra Virgin Olive Oil