SEAFOOD SPAGHETTI
Provided by Paul Richardson
Categories Blender Pressure Cooker Garlic Pasta Tomato Lunch Basil Mussel Octopus Shrimp Squid Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Cook octopus:
- Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
- Make tomato sauce:
- Simmer tomatoes with their juice, basil, and oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
- Make basil purée:
- Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
- Cook pasta and seafood:
- Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, purée garlic and oil in cleaned blender until smooth. Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add oil mixture, then immediately add octopus, shrimp, and mussels and sauté, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes. Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
- Drain pasta and return to pot. Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil purée.
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Rosalia Velasco
[email protected]This recipe was a disaster. The seafood was rubbery and the sauce was watery.
Joanne Roberts
[email protected]I thought this recipe was just okay. The seafood was a bit overcooked and the sauce was too heavy.
Antonio Fox
[email protected]The sauce was a bit bland, but the seafood was cooked well.
Muhammad din
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. I would recommend using less salt next time.
Spindicate Posse
[email protected]Loved this recipe! The seafood was cooked to perfection and the sauce was amazing. I will definitely be making this again.
Gamimg with Hridoy
[email protected]This recipe was easy to follow and the results were delicious. The seafood was cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this dish again.
Andiphile Mlahlwa
[email protected]I made this seafood spaghetti for a dinner party and it was a huge success. Everyone loved the delicate flavor of the seafood and the creamy sauce. I will definitely be making this dish again.
ARK 69
[email protected]This seafood spaghetti recipe was a hit with my family! The combination of shrimp, mussels, and calamari was perfect, and the sauce was flavorful and light. I would definitely recommend this recipe to anyone looking for a delicious and easy seafood d