Seafood Spaghetti Aglio Olio
Ingredients (2 serving, 30 minutes):
- 140g whole-grain spaghetti pasta
- 160g seafood mix
- 2 cloves of garlic, thinly sliced
- 1 teaspoon red pepper flake
- 12g Italian parsley
- Lemon rind (appropriate amount)
- A small amount of lemon juice
- 4 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese for serving (optional)
- Lemon wedges for serving
Instructions:
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente.
- Reserve about 1/2 cup of pasta cooking water before draining.
Prepare the seafood:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced garlic and red pepper flakes, and sauté until the garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
- Add the mixed seafood to the skillet and sauté until they are cooked through and just opaque. This will take about 2-3 minutes for shrimp and calamari and a little longer for mussels until they open up. Season with salt and black pepper to taste.
- Once the seafood is cooked, remove it from the skillet and set it aside.
Combine Pasta and Seafood:
- In the same skillet, add the cooked spaghetti along with the remaining olive oil. Toss the pasta to coat it evenly with the garlic-infused oil.
- If the pasta seems dry, add some of the reserved pasta cooking water gradually until you reach your desired consistency.
- Add the cooked seafood back into the skillet with the pasta, along with chopped parsley. Toss everything together until well combined and heated through.
Serve:
- Divide the seafood spaghetti aglio e olio among serving plates or bowls. Garnish with additional chopped parsley and grated Parmesan cheese if desired.
- Serve hot with lemon wedges on the side for squeezing over the pasta just before eating.
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