AWESOME SEAFOOD SPAGHETTI RECIPE | Italian Seafood Pasta | Spaghetti con Pesce

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This Seafood Spaghetti recipe is full of flavoursome Seafood and will just melt in your mouth. It is a light pasta meal with all of my favourite attractions, colourful, fresh and DELICIOUS!

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SEAFOOD SPAGHETTI

INGREDIENTS:
10 scallops
20 raw peeled prawns (2 p/person x un-peeled for decoration later)
1 basa fillet
2 x large calamari
A handful of cherry tomatoes
500g chitarra pasta (or fetucelle pasta if you can’t find chitarra)
1 x clove of garlic
A handful of fresh Italian parsley
½ glass white wine
Extra virgin olive oil
Lemon juice (or fresh lemon)
3 x pinches of rock salt
5L water

UTENSILS:
1 x 5L pot
1 x large deep pan
1 x wooden spoon
1 x pasta strainer
A set of tongs
METHOD:
1. Add 4.5L of water to a large pot and place it on the stove to boil.
2. Line the deep pan with extra virgin olive oil, chop the garlic clove into small pieces and add to the pan. Let this simmer on a low heat.
3. Cut through the centre of the Basa fillet and then slice it into small-medium size pieces.
4. Cut through the centre of each calamari and cut these into small-medium size pieces too.
5. Add the calamari and basa fillet to the pan letting this cook on a low heat and stir it together gently.
6. While this is cooking, cut the cherry tomatoes each in half and chop up the parsley.
7. 10 minutes later, add the prawns and scallops to the pan and ½ a glass of white wine.
8. Stir gently once again, then cover the pan with a lid and this will keep all the yummy smells inside!
9. After 5 minutes, stir the ingredients gently and squeeze in some lemon juice or fresh lemon.
10. Add the cherry tomatoes and parsley, stir once again and then add a pinch of rock salt.
11. Once the 5L of water has boiled, add 2 x pinches of rock salt and let this dissolve.
12. Drop the chitarra (or fetuccelle) into the boiling water and remember to use the instructions on the packet of pasta for cooking times as these will vary. You must use a good quality pasta and if you can buy or make it fresh, that would be even better!
13. After 10 minutes, strain the pasta and remove the saucepan from the stove.
14. Add the pasta into the pan and using a set of tongs, gently mix the pasta with the aromatic sauce to make sure all of the seafood spreads into the pasta — try flipping it in the pan if you can!

HOW TO SERVE
1. Using a large flat white plate, place a twirl of pasta in the centre and decorate with extra pieces of seafood.
2. Add some extra sauce using a small spoon.
3. Add the 2 x cooked/un-peeled prawns to the top on the side of the pasta for decoration.
E ora si mangia, Vincenzo’s Plate…Enjoy!

From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo’s Plate and the journey to bring the Taste of Italy into homes all around the world.

Production company: Fame Park Studios
Editor: Bill Way
Brand Manager: Suzanne Prosperi
Animation: Daniele Pignoli
Photographer: Bill Way
Web Designer: Stephanie Nasca
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta

Special Thanks:
Maria and Frank Calla
Mireille Salloum – Street fresh digital media

Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes

Watch the video recipe: http://youtu.be/Wqiwn6ZNM40

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39 Comments

  1. Ohmygod thank you god I have this annual school cooking competition coming up soon and I've always won it but for some reason I've been panicking as I haven't cooked seafood spaghetti aglio olio in so long but now that I stumbled upon your recipe all I need to do is add a little "me" to it and I think I can win it again !!

  2. This recipe is so easy to follow and looks so delicious. My brother is coming to visit in October and I will try cook this recipe for him. Thank you for this recipe and keep up the great work!

  3. Hi Vincenzo. Just wanted to let you know I made this dish tonight but I used Fruit De Mer as fresh squid etc, is hard to get here in Holland. It was delicious! From now on this is THE way to cook seafood with spaghetti. Another winner my friend 🙂 Ciao!

  4. Vincenzo this recipe incorporates two of my favorite foods in the world, seafood and pasta. I have never heard of this dish  Spaghetti alla Chitarra, though I have's seen other renditions of seafood Italian pasta recipes.But I've never seen it prepared the way you prepared it. Fantastic on all levels, you had me drooling by the end of the video. I have got to try this one, it looks and I'm sure tastes absolutely fantastic. Nice job my friend!

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