Spaghetti Tossed with Shellfish, Shrimp and Crabmeat
Sarah Scaparone, an Italian food writer, sends us another one of her favorite pasta finds.
-Sarah Scaparone, Recipe adapted from Milan’s hot spot, Da Orlando
This is a delicious, light and healthy dish and a specialty item on the menu at Da Orlando, a hot restaurant in Milan.
Makes 6 Servings
1 pound spaghetti
1/4 cup extra-virgin olive oil
4 cloves garlic, sliced
1 cup dry white wine
1 pound assorted shellfish, such as shrimp and crabmeat
Sliced jalapeño peppers
1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions.
2. Meanwhile, in a sauté pan, heat the olive oil and garlic over medium heat. Add the wine, raise the heat, and bring to a boil, then add the seafood. Cook, stirring and tossing, until cooked through, about 4 minutes. Season to taste with jalapeno peppers and salt.
3. Once the spaghetti is cooked, drain, and toss with the sauce. Serve immediately.