Spaghetti Al Nero Di Seppia Con Frutti Di Mare
If you're a fan of Mediterranean cuisine, you have to try Spaghetti al Nero di Seppia con Frutti di Mare. This traditional Italian seafood pasta dish is a real crowd-pleaser and is perfect for impressing dinner guests. The combination of squid ink pasta and fresh seafood creates a unique and delicious flavor that is hard to resist.
Ingredients
- 1 pound spaghetti al nero di seppia
- 1 pound mixed seafood (shrimp, scallops, mussels, clams)
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup dry white wine
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
1. Cook spaghetti al nero di seppia according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add mixed seafood to the skillet and cook until just opaque, about 2-3 minutes.
4. Pour in white wine and stir until it has reduced by half.
5. Add cooked spaghetti al nero di seppia to the skillet and toss with seafood and wine sauce.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.
Tips
- Don't overcook the seafood. It should be just opaque and tender.
- Use a dry white wine, such as Pinot Grigio or Sauvignon Blanc, for the best flavor.
- Be sure to season the dish with enough salt and pepper to enhance the flavors.
- For a spicy kick, add a pinch of red pepper flakes to the garlic and olive oil mixture.
- Add some freshly grated Parmesan cheese on top of the dish for a richer taste.
Now that you know how to make Spaghetti al Nero di Seppia con Frutti di Mare, it's time to invite some friends over and show off your culinary skills. This Italian seafood pasta dish is sure to impress even the most discerning palates and will transport your taste buds straight to the Mediterranean. Buon appetito!