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SPAGHETTI ALLA PESCATORA - Ricetta di Chef Max Mariola

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Chef Max Mariola
Chef Max Mariola
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Recipe Information

Recipe Available
Video-Specific Recipe

Italian Pasta with Seafood Seasonings

Cultural Context

Originating from coastal regions of Italy, seafood pasta dishes like 'Pasta Frutti di Mare' highlight the abundance of fresh seafood available in the Mediterranean. Traditionally enjoyed during festive occasions, these dishes celebrate the flavors of the sea and are often served with a glass of white wine. Today, variations of seafood pasta can be found in Italian restaurants worldwide, adapted to local tastes and ingredients.

ItalianITmain
45 min
medium
4 servings
Servings4
Spaghetti doppi
calamari
totani
seppie
vongole
gamberi
Aglio nero di Aroma Terrae
Prezzemolo
Peperoncino
Sale
Pepe
Olio e.v.o.

shrimp

🥗Healthier: scallops

💰Cheaper: pollock

Scallops are leaner, while pollock is more affordable.

white wine

🥗Healthier: broth

💰Cheaper: water with vinegar

Broth adds flavor without alcohol; vinegar adds acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier; canola is budget-friendly.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from rice

Whole wheat is more nutritious; rice pasta is often cheaper.

1

Preparare il fondo di cottura con olio e.v.o., aglio nero, peperoncino, gambi di prezzemolo, canocchie e carapace.

2

Cuocere il pesce misto (calamari, totani, seppie, vongole, gamberi) nel fondo di cottura.

3

Cuocere gli spaghetti in acqua salata fino a al dente.

4

Scolare gli spaghetti e saltarli nel condimento di pesce per amalgamare i sapori.

5

Aggiungere prezzemolo fresco tritato prima di servire.

Cooking Techniques

boilingsautéing

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Dietary

pescatarian

Allergens

shellfish

Also Known As

Seafood PastaPasta Frutti di Mare
Local Name: Pasta alla Pescatora

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