Italian
Spaghetti alla Pescatora
A classic Italian seafood pasta enriched with a broth made from shrimp heads, mantis shrimp, and clams, and finished with black garlic for a sweet, deep flavor. Fresh cuttlefish, calamari, squid, shrimp, and prawns are added at the end for a vibrant seafood medley.
- Difficulty
- medium
Ingredients
14 items- Spaghetti
- Extra Virgin Olive Oil
- Parsleystalks for broth, leaves for garnish
- Chili Pepper
- Black Garlicfor broth and finishing
- White Wine
- Waterfor broth and pasta water
- Shrimptwo varieties used
- Jumbo Shrimp
- Cuttlefish
- Calamari
- Squidsquid
- Clamsa few for broth
- Slipper Lobstersmantis shrimp, also called spannocchie
Method
- Prepare the seafood broth: in a large pot, heat extra virgin olive oil over medium-high heat. Add parsley stalks, a whole chili pepper, and crushed black garlic cloves. Add pieces of mantis shrimp, shrimp heads and shells, and a few clams. Brown everything well, then deglaze with white wine and let it evaporate. Cover with water and simmer for 15-20 minutes to extract the flavors. Strain the broth and keep warm.
- Meanwhile, clean the seafood: peel shrimp and prawns, remove the intestinal vein. Cut cuttlefish, calamari, and squid into rings or strips. Leave some shrimp whole.
- In a separate large skillet, heat more extra virgin olive oil. Add crushed black garlic and chopped parsley leaves. When the parsley is about to burn, add a ladle of the seafood broth and a fresh chili pepper.
- Cook the spaghetti in a large pot of salted boiling water until very al dente.
- Add the cuttlefish, calamari, and squid to the skillet and sauté briefly without browning. Then add the shrimp and prawns. Toss everything together.
- Drain the spaghetti and transfer it to the skillet. Add more seafood broth as needed and toss until the pasta is coated and has absorbed the sauce. Adjust seasoning with salt and a pinch of chili pepper.
- Finish with a drizzle of raw olive oil, extra black garlic if desired, and fresh parsley. Serve immediately.