Seafood Spaghetti

Ingredients for Seafood Spaghetti

• 900g cleaned frozen octopus, thawed and rinsed

• 475 ml d'eau

• 1 feuille de laurier turc ou 1/2 feuille de laurier de Californie

• 1 (14- to 425g ) can whole tomatoes in juice, drained, reserving juice, and coarsely chopped

• 2 cuillères à soupe de basilic haché

• 2 cuillères à soupe d'huile d'olive extra-vierge

• 3/4 cup packed basil leaves

• 1/4 tasse d'huile d'olive extra-vierge

• 1 cuillère à soupe de beurre non salé, ramolli

• 450g de spaghetti

• 6 gousses d'ail

• 80ml d'huile d'olive extra-vierge

• 450g large prawns in shell, peeled, leaving tail fan attached, and deveined

• 350g cultivated mussels, rinsed

• 350g baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole

• Equipment: a pressure cooker

How to make Seafood Spaghetti

Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoons 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 120ml cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.

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.

Purée basil, oil, butter, and 1/2 teaspoons salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.

Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 5.7L 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, prawns, and mussels and sauté, stirring occasionally, until prawns 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 prawns 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.