When I was growing up spaghetti was mixed into our weekly rotation of dinners every week or two. It was most often accompanied by homemade meatballs, a delicious meal that my mom could whip up and have the family eating and smiling in record time. I used the term spaghetti as a catch-all for linguini, angel-haired pasta and even very different Italian dishes like rigatoni and lasagna. Basically if it was Italian food and not pizza, I called it spaghetti (although very much incorrect it was a term of endearment!). I didn’t really venture into eating seafood with pasta until I was in my late teens when I tried it at a few different restaurants. I then wondered why I had waited so long. Obviously the seafood tasted completely different from the meats and veggies I was accustomed to eating with pasta, but the light sauces that accompanied them were so fresh and light. I had assumed that it was very tricky to make, but in actuality it is just about as simple to prepare as the pasta and meat dishes I had growing up.
For this type of recipe it is really all about your personal taste rather than following the measurements or even ingredient list to a T. I love garlic and depending on the day may add an extra clove in, or double-up on the quantity of sun dried tomatoes or onions. Where I purchase my seafood they have a nice mix with two of my favorites, mussels and clams. This recipe would work just fine with only one of the two, or a different seafood entirely. In summary just have fun with this one and make it your own by experimenting with this one. Cooking and baking are very different and not too much can go wrong by adding or removing an ingredient listed below.
- ½ pound spaghetti
- 2 lbs mixed seafood
- 2 cloves minced garlic
- 3 tablespoons virgin olive oil
- ¼ cup minced onion
- ¼ cup minced parsley
- 1 cup dry white wine
- shaved parmesan cheese
- For Sauce
- 1 pound chopped ripe tomatoes
- ½ cup sun dried tomatoes
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt and pepper
- 2 tablespoons olive oil
- Clean the seafood thoroughly, discarding any pieces that are open or damaged.
- Heat the oil in a large pan and sauté onions, garlic, and parsley over medium heat for about 2 minutes
- Add seafood, pour in the white wine, cover the pan with a lid, and cook for 7-8 minutes
- Add 2 tablespoons of olive oil, then sauté tomatoes, basil and sundried tomatoes with salt and pepper for about 3 minutes
- Add the sauce to the seafood mix.
- Cook spaghetti according to the packaging, boiling salted water and draining it well
- Mix and serve sphagetti with sauce, seafood and shaved parmesan cheese