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Spaghetti frutti di mare

Name: Spaghetti frutti di mare
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 500g spaghetti; 200ml dry white wine; 1 shallot, finely chopped; 2 garlic cloves, very thinly sliced; Pinch of saffron; 500g live baby clams or cockles, scrubbed clean (discard any with cracked shells); 6 rashers smoked streaky bacon, cut into 1cm wide strips; 400g baby squid, cleaned and cut into rings; 400g raw tiger prawns, peeled; Olive oil, for drizzling; Bunch of fresh parsley, finely chopped

Published: 31 Mar 08
Updated: 18 Mar 24

In this classic Italian ‘fruit of the sea’ dish, seafood – clams, squid, prawns – is steamed in wine and saffron, then tossed with spaghetti and parsley. Bring back those memories of spiaggia-side lunchtime dining…

Medium
April 2008

Test kitchen approved

Serves 4
Ready in 30 min

Dairy-free recipes

Nutrition: per serving

Calories: 768kcals
Fat: 16.4g (4.3g saturated)
Protein: 58g
Carbohydrates: 91.5g (4.8g sugar)
Salt: 3.8g

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Ingredients

500g spaghetti
200ml dry white wine
1 shallot, finely chopped
2 garlic cloves, very thinly sliced
Pinch of saffron
500g live baby clams or cockles, scrubbed clean (discard any with cracked shells)
6 rashers smoked streaky bacon, cut into 1cm wide strips
400g baby squid, cleaned and cut into rings
400g raw tiger prawns, peeled
Olive oil, for drizzling
Bunch of fresh parsley, finely chopped

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Method

Cook the spaghetti in a large saucepan of lightly salted boiling water, according to the packet instructions, until al dente.
About 8 minutes before the pasta is ready, pour the wine into another large saucepan and add the shallot, garlic and saffron. Bring to the boil and cook vigorously for 1 minute, then add the shellfish, cover and cook over a high heat for 4 minutes.
Meanwhile, cook the streaky bacon in a non-stick frying pan over a medium heat for 5 minutes, until crisp. Set aside.

Add the squid and prawns to the clams, shake the pan well, then cover and cook for a further 2-3 minutes, until all the shells have opened. Discard any that do not open.
Drain the pasta and return to the pan, add the seafood and liquor, a splash of oil, the parsley and some black pepper. Toss well and divide between bowls. Spoon over the crisp bacon and serve while sizzling hot.