Spaghetti Tossed with Shell Fish, Shrimp and Crabmeat

Sarah Scaparone, an Italian food writer, sends us another one of her favorite pasta finds.

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

Spaghettie tossed with shell fish, shrimp, and crabmeat

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

Ingredients:

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

Salt

Preparation:

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.

Check out Sarah’s other pasta find: this White Lasagna recipe from Turin’s famed Dolce Stil Novo Restaurant. Or, browse through our Recipe File.


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