Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Seafood Spaghetti: A Classic Sicilian Favourite
Master the art of Sicilian seafood spaghetti, bursting with the fresh, fragrant flavours of the Mediterranean coast.
📖 What is it
Master the art of Sicilian seafood spaghetti, bursting with the fresh, fragrant flavours of the Mediterranean coast.
🛒 Ingredients
- ✓ 300g spaghetti
- ✓ 300g rinsed clams
- ✓ 300g cleaned mussels
- ✓ 4 medium squid
- ✓ 250g prawns
- ✓ 4 langoustines
- ✓ 2 cleaned cuttlefish
- ✓ 2 cloves of garlic
- ✓ Extra virgin Sicilian olive oil
- ✓ A small bunch of fresh parsley
- ✓ 150ml dry white wine
- ✓ 15 cherry tomatoes, halved
- ✓ Sea salt to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
Dive into the rich aromas of Sicilian cooking with this seafood spaghetti recipe — a delicious journey through the briny hints of clams, the sweetness of prawns, and the tender bite of squid. This dish conjures up memories of balmy summer evenings by the seaside, where every mouthful is a taste of the ocean and centuries-old tradition.
👨🍳 Preparation
- 1
Give the mussels and clams a good clean, then place them in a pan with olive oil, garlic and parsley. Cook over a high heat until they open, then strain and keep the cooking liquor.
- 2
Clean the squid and cut them into rings and strips; peel the prawns and clean the langoustines.
- 3
In a large frying pan, gently fry the garlic in a drizzle of olive oil, then add the squid and cuttlefish. Deglaze with the white wine.
- 4
Add the halved cherry tomatoes and cook for about 10 minutes over a medium heat.
- 5
Stir in the prawns and langoustines and continue cooking for another 5 minutes.
- 6
Cook the spaghetti in plenty of salted boiling water until just al dente. Drain and add to the pan with the sauce.
- 7
Pour in the reserved cooking water from the shellfish and toss well to combine all the flavours.
- 8
Finally, fold in the mussels and clams, sprinkle with freshly chopped parsley, and serve immediately with a generous drizzle of extra virgin olive oil.
💡 Tips and Variations
- •
To elevate the dish even further, grate a little bottarga (cured fish roe) over the top just before serving for a wonderfully savoury, rich twist.
- •
Opt for artisanal bronze-drawn spaghetti to help the sauce cling better to the pasta.
- •
For a vegetarian alternative, swap the seafood for mushrooms and courgettes for an equally light and tasty option.
- •
For a deeper flavour, cook the seafood a few minutes longer and deglaze with a Sicilian dry white wine like Grillo.
- •
Letting the sauce rest for a few minutes before adding the pasta helps the briny notes meld beautifully.
- •
For a gluten-free version, choose high-quality gluten-free spaghetti and ensure the shellfish are purged in gluten-free stock.
- •
The secret of this recipe lies in the gentle balance of seaside flavours with fresh herbs, showcasing each ingredient without overpowering it.
📦 Storage
- • Store any leftovers in an airtight container in the fridge and enjoy within 24 hours to keep the flavours fresh.
- • When reheating, warm gently in a pan with a little olive oil and a splash of the reserved cooking water to prevent the pasta drying out and to preserve its original taste.
- • Avoid freezing seafood spaghetti as this can spoil the texture of the shellfish and diminish the sauce’s vibrant flavour.
🍷 Pairing
Pair this dish with a crisp Sicilian white wine that echoes the sea’s freshness, such as a coastal Grillo.
Alternatively, an Etna Bianco offers a lovely balance of acidity and zest to complement the dish’s savouriness.
For something beyond Sicily, a Ligurian Vermentino or a Friulian Sauvignon Blanc are excellent choices to balance the richness.
This seafood spaghetti is a genuine taste of Sicilian summer that’s sure to impress at any table. It’s a dish that brings the ocean’s freshness to your kitchen, perfect for sharing with loved ones on warm evenings. Give it a go, invite friends or family around, and enjoy a little slice of the Mediterranean right at home — you won’t regret it!
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