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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Nokwanda Mpunzana
[email protected]I'm not sure what went wrong, but my seafood spaghetti turned out bland and watery. I followed the recipe exactly.
Zakir FF
[email protected]This is my new go-to seafood spaghetti recipe. It's easy to make and always turns out delicious.
George Bell
[email protected]I'm not a big fan of seafood, but this recipe changed my mind. The seafood was cooked perfectly and the sauce was amazing.
Amir Hamza Rifat
[email protected]This recipe was a great starting point, but I made a few changes to suit my taste. I added more garlic and used a different type of cheese.
Saddam Husain
[email protected]The seafood spaghetti was delicious, but the sauce was a bit too creamy for my liking. I would have preferred a lighter sauce.
Mia Jaramillo
[email protected]This recipe was a bit too spicy for my taste, but it was still very good. Next time, I'll use less chili flakes.
malithi tharushika
[email protected]I've tried many seafood spaghetti recipes, but this one is by far the best. The combination of seafood, sauce, and pasta is perfect.
Nelly Gift
[email protected]The seafood spaghetti turned out amazing! The sauce was rich and flavorful, and the seafood was cooked to perfection. I highly recommend this recipe.
Danu
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to make a delicious seafood spaghetti dish that my friends and family loved.
Avey Ovo
[email protected]This seafood spaghetti recipe was a hit with my family! The sauce was flavorful and creamy, and the seafood was cooked perfectly. We will definitely be making this again.