Everything we love in one dish. Pasta al dente, tomato sauce, seafood, plus the kick of red chili peppers. What more can we ask for? Homemade Arrabiata sauce as base for this one dish meal.
INGREDIENTS
1 batch-recipe of Arrabiata sauce
½ cup white wine
6 cloves garlic, minced
½ pound fresh salmon (or cod), cubed
1-pound fresh shrimps, shelled and de-veined
1-pound Manila clams, cleaned
1-pound mussels, cleaned and debearded
Fresh Basil leaves
Olive oil for sautéing
½ pound cooked spaghetti
*You may add other seafood as you wish i.e., squid, etc.
INSTRUCTIONS
In a large pan, heat olive oil on medium heat. Sauté garlic.
Add salmon and sauté. Do not overcook. Set aside. (I do this because if left to cook in the pan, it will break apart into small pieces).
Sauté shrimps. Do not overcook. Set aside.
Pour white wine.
Add clams and mussels. Cover pan with lid.
Let simmer until clams and mussels are cooked--- they would have opened completely.
Pour Arrabiata sauce. Mix until mussels and clams are coated with sauce.
Add cooked spaghetti into the pan and combine with the sauce mixture, making sure pasta is well coated with the sauce. If needed, add some pasta water.
Add the shrimps and salmon. Mix until combined into the pasta and coated with sauce.
Turn off heat.
Garnish with torn fresh Basil leaves. May serve with sliced lemon.
