Spaghetti Al Ragù by Sea . The easy recipe, tasty and Gluten Free.
Spaghetti al Ragù by Sea. One of the dishes in which the sauce enhances the quality and goodness of the dough.
The flavor of the sauce can slightly vary according to the species of fish that you purchase.
I have used mussels, calamari, Octopus of rock, jumbo shrimp this time: The ingredients can vary with the species of fish that you will find and you will buy at the market.
Quantities of fish may vary according to your taste. Spaghetti with Ragù by Sea may have a thicker gravy if you used a larger amount of fish: We love the fish and we use copious amounts.
Time: 80 minutes
Ingredients: 5 people
Small tomatoes: 4 / 5
Spaghetti: 400 grams. I used the " Spaghetti – Pasta Bio "from Piaceri Mediterranei .
King prawns: 10 King prawns
Squid: 4 calamari Mediterranean Sea
Mussels: about 8 ETTI
Baby octopus of Rock: 2
Extra virgin olive oil (EVO): quantum satis
Salt: quantum satis
Red Chillies: as much as you like
White wine: quantum satis
Garlic: 1 .5 clove
Preparation: When you buy the Octopus and squid, you are clean from the fishmonger (I recommend).
You clean and wash the mussels: eliminate all the impurities on the valves and all strands of grass.
Put the mussels in a pan with a cup of water and Cook. Wait until the mussels are open. Deleted unopened mussels. Remove the mussels from the valve and put in a dish. Keep the cooking water mussels.
Cut the squid and baby octopus into small pieces. Washed under water.
Wash and remove the shells to the prawns and cut into 2 /3 pieces.
Take a pot (or a pan if the pot is small for your doses). Saute the garlic and chilli (According to your taste) and merged into squid and Octopus and Cook, Brown and season (put the salt – as required).
Pour half a glass of white wine and when the wine has evaporated, add the tomatoes into small pieces. During cooking, add a little of the water (filtered before) mussels.
When the squid and Octopus are almost cooked, add the prawns and mussels at the end. Pour the chopped parsley. Remember to use a ladle to turn the fish during cooking to season to taste: cooking over medium heat.
Meanwhile you put a pot for pasta over heat with water and salt (quantum satis). As the water starts to boil pasta and cook for the time written on the package (I prefer 1 minute less): Drain the spaghetti and hold back a little of the pasta cooking water.
Pasta (drained) into the pan with the fish sauce and stir over high heat for 1 minute. If you need, Add 1-2 tablespoons of the pasta cooking water. Turn well with a fork and mix well with spaghetti ragù . Turn off the heat and serve. Add chopped parsley (If you like).
Enjoy your meal,