Chitarra al sapore di mare (seafood spaghetti alla chitarra)
Vincenzo's Plate · ♥ 1.4K likes · 140K views · 5 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole calamari
- 1 cloves garlic
- 500 g spaghetti chitarra
- 10 whole scallops
- 20 whole raw peeled prawns
- 1 whole basa fillet
- fresh parsley
- cherry tomatoes
- cruxul
- 5 l water
Put about 5 liters of water in a pot on the stove to boil.
Put a little extra virgin olive oil in a saucepan, add the cut garlic and cook on low heat until light brown.
Garlic in olive oil
Cook the calamari and the fish in the saucepan on low heat.
Add the prawns and scallops and a little white wine, stir well, and cover to keep the aroma in.
Prawns, scallops and white wine
- white wine
- lemon juice
Add a little lemon juice, the cherry tomatoes and the parsley, and a pinch of salt.
- salt
- rock salt
When the water boils, add a pinch of rock salt and cook the chitarra about 10 minutes.