Spaghetti with Assorted Seafood from The Classic Pasta Cookbook by Giuliano Hazan
Being almost completely surrounded by water, Italy has a wealth of seafood pasta dishes. This is one of the more common ones to be found along both coasts and is a shellfish lover’s delight.
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Ingredients
- 1 pound spaghetti
- 12 ounces squid tubes and tentacles, cleaned
- 5 tablespoons extra virgin olive oil
- 1 teaspoon finely chopped garlic
- 1 tablespoon finely chopped parsley
- ¼ cup white wine
- 2 cups canned whole peeled tomatoes with their juice, roughly chopped
- 12 mussels
- 12 small little neck clams
- 4 ounces large shrimp
- 4 ounces sea scallops
- Salt
- ⅛ teaspoon crushed red pepper flakes
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