SPAGHETTI ALLO SCOGLIO (SEAFOOD SPAGHETTI)
Jump To :
![Servings second_bodycontent_area01](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-ca-Library/default/dwff5beefe/images/content-recipe/servings.gif)
SERVINGS
4
INGREDIENTS
2 ¾ lb pork tenderloin
400g spaghetti
500g mussels
350g calamari
6 jumbo shrimp (peeled and deveined)
50g parsley
1 clove garlic
12 cherry tomatoes
1 lemon
2 tbsp vegetable oil
200ml white wine
250ml tomato purée
1 tbsp olive oil
50g unsalted butter
salt
pepper
sugar
HOW TO MAKE IT
- Wash and brush the mussels. Slice the calamari and mince parsley. Slice the garlic and halve the cherry tomatoes. Juice and zest the lemon and set aside.
- Heat up a large pot of water over medium-high heat. Once boiling, season with salt and cook the pasta until al dente or according to the package instructions.
- Heat a large frying pan over medium-high heat. Add vegetable oil and fry the shrimp on each side for approx. 2 min., then remove from the pan. Next fry the calamari rings. Add garlic and tomatoes and cook for approx. 2 min. Add the mussels and immediately deglaze with white wine and tomato purée. Stir in the lemon juice and zest, olive oil, and butter. Season with salt, pepper, and a pinch of sugar.
- Add the spaghetti and shrimp back to the pan. Toss and top with parsley. Serve immediately and enjoy!
Discover More Recipes
See All![](/on/demandware.static/-/Sites-zwilling-ca-Library/default/dw6c4021f2/images/content-recipe/recipes/130 years Ballarini/ballarini-ossobucco-2000x1400.jpg)
Inspiring Recipes
Ossobucco with Tomatoes, Olives and Rosemary