Spaghetti Con Frutti Di Mare

Summary

Ingredients

• 350 g spahetti or spahettini, the best you can et
• Water (salt water)
• 32 mussel (s), fresh
• 32 mussel (s) (clams - Vongole), fresh
• 32 small shrimp (s), fresh, peeled
• 8 large shrimp (s), fresh, raw, with shells
• 16 small squid (s) (calamaretti), fresh
• 4 fish (s) (red mullet), fresh, possibly fillets
• 4 medium tomato (s), not too ripe
• 1 shallot (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 1 bunch basil, finely chopped
• 1 bunch parsley, finely chopped
• 0.5 ½ hot peppers
• 1 ½ glasses white wine
• 0.25 liter ¼ water
• salt and pepper

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Instructions

1. Anyone who spends their vacation on the Mediterranean Sea and has their own kitchen in a holiday home can cook this dish very well. Especially in Italy and southern France you have the opportunity to buy all ingredients really fresh from the local fishmonger. But these Mediterranean seafood can also be bought on German markets and in specialist shops. If this is too time-consuming and if you prefer to open a frozen pack, you don`t need this recipe.
2. When all the ingredients have been obtained, the mussels are washed thoroughly and watered for another 2 hours. The shells are removed from the large shrimp and the intestines are removed. Fillet the barbel and pull all the bones out of the fillets, which requires some effort, be very careful, because the fine small bones are very uncomfortable.
3. The crustacean shells and bones are boiled with a dash of white wine and 1/4 liter of water in 30 minutes. Now the calamaretti are prepared by separating the head from the body, cutting off the eyes, taking out all the innards and throwing them away. Always rinse with plenty of water. Now cut the calamaretti into bite-sized pieces.
4. Now scald the tomatoes with boiling water, rinse and peel off the skin. Cut into 4 or more parts, remove the seeds and simmer gently with the shallot and garlic cloves for about 10 minutes. Now add the filtered stock and season with salt, pepper and a little chili peppers, reduce a little and set aside.
5. Steam the closed mussels with 1 glass of white wine in a closed pot for about 5 minutes, then remove about half of the now open mussels from the shells and add the other half to the tomato sauce as a decoration with the shells. Throw away the mussels that have not been opened.
6. Now fry the large prawns in olive oil, after about 3 minutes add the small ones and continue to fry for about 1 minute, season with salt, pepper and add to the sauce. Now fry the barbel fillets on the skin for about 1 minute, season with salt, pepper, cut into bite-sized pieces and add to the sauce. Finally, the calamaretti very briefly, otherwise they will fry like chewing gum for 30 seconds on each side, salt, pepper and add to the sauce.
7. Turn the whole contents well, bring to temperature, but do not allow to boil and add the spaghetti, which has meanwhile been almost al dente, turn again and let it steep for about 1 minute until al dente. Add the basil and parsley and turn again.
8. Distribute as a primo on 4 plates so that the mussel shells are on top and each plate has about the same number of seafood. Tip: The quantities given for the mussels and prawns are only guidelines. If it gets a little more, it doesn`t do any harm, because if in doubt, a clam has to be thrown away if it is not open after cooking.

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