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AWESOME SEAFOOD SPAGHETTI RECIPE | Italian Seafood Pasta Recipe

Byamazingfoodstv


This Seafood Spaghetti recipe is full of flavoursome Seafood and will just melt in your mouth. It is a light pasta meal with all of my favourite attractions, colourful, fresh and DELICIOUS! This seafood pasta recipe is a favorite pasta recipe and I can guarantee you everyone will love it. This italian seafood pasta recipe have to be made with love and passion in order to get the best result. Turn the music on, open a bottle of wine and start cooking this seafood spaghetti recipe.

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SEAFOOD SPAGHETTI – Seafood Pasta Recipe

INGREDIENTS:
10 scallops
20 raw peeled prawns (2 p/person x un-peeled for decoration later)
1 basa fillet
2 x large calamari
A handful of cherry tomatoes
500g chitarra pasta (or fetucelle pasta if you can’t find chitarra)
1 x clove of garlic
A handful of fresh Italian parsley
½ glass white wine
Extra virgin olive oil
Lemon juice (or fresh lemon)
3 x pinches of rock salt
5L water

UTENSILS:
1 x 5L pot
1 x large deep pan
1 x wooden spoon
1 x pasta strainer
A set of tongs

METHOD:
1. Add 4.5L of water to a large pot and place it on the stove to boil.
2. Line the deep pan with extra virgin olive oil, chop the garlic clove into small pieces and add to the pan. Let this simmer on a low heat.
3. Cut through the centre of the Basa fillet and then slice it into small-medium size pieces.
4. Cut through the centre of each calamari and cut these into small-medium size pieces too.
5. Add the calamari and basa fillet to the pan letting this cook on a low heat and stir it together gently.
6. While this is cooking, cut the cherry tomatoes each in half and chop up the parsley.
7. 10 minutes later, add the prawns and scallops to the pan and ½ a glass of white wine.
8. Stir gently once again, then cover the pan with a lid and this will keep all the yummy smells inside!
9. After 5 minutes, stir the ingredients gently and squeeze in some lemon juice or fresh lemon.
10. Add the cherry tomatoes and parsley, stir once again and then add a pinch of rock salt.
11. Once the 5L of water has boiled, add 2 x pinches of rock salt and let this dissolve.
12. Drop the chitarra (or fetuccelle) into the boiling water and remember to use the instructions on the packet of pasta for cooking times as these will vary. You must use a good quality pasta and if you can buy or make it fresh, that would be even better!
13. After 10 minutes, strain the pasta and remove the saucepan from the stove.
14. Add the pasta into the pan and using a set of tongs, gently mix the pasta with the aromatic sauce to make sure all of the seafood spreads into the pasta — try flipping it in the pan if you can!

HOW TO SERVE
1. Using a large flat white plate, place a twirl of pasta in the centre and decorate with extra pieces of seafood.
2. Add some extra sauce using a small spoon.
3. Add the 2 x cooked/un-peeled prawns to the top on the side of the pasta for decoration.
E ora si mangia, Vincenzo’s Plate…Enjoy!

From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo’s Plate and the journey to bring the Taste of Italy into homes all around the world.

Production company: Fame Park Studios
Editor: Bill Way
Brand Manager: Suzanne Prosperi
Animation: Daniele Pignoli
Photographer: Bill Way
Web Designer: Stephanie Nasca
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta

Special Thanks:
Maria and Frank Calla
Mireille Salloum – Street fresh digital media

#seafoodpasta #seafoodspaghetti #seafoodspaghettirecipe #italianpastarecipes #pastarecipes

Watch the video recipe: http://youtu.be/Wqiwn6ZNM40

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31 Comments

  1. Vincenzo this recipe incorporates two of my favorite foods in the world, seafood and pasta. I have never heard of this dish  Spaghetti alla Chitarra, though I have's seen other renditions of seafood Italian pasta recipes.But I've never seen it prepared the way you prepared it. Fantastic on all levels, you had me drooling by the end of the video. I have got to try this one, it looks and I'm sure tastes absolutely fantastic. Nice job my friend!

  8. Today May 19th 2021 on is my spaghetti anniversary. I made the best shrimp spaghetti I have ever eaten in my life because of you V i made it your way the exact way and fuck Jesus I was making food orgasm sounds and now I understand why you make this sounds. I come from Morocco we have amazing olive oil and veggies and fresh fuck I’m gona enjoy life ao much now on. Thank you man this is the first time ever I try a YouTube cooking style and I was right to pick your recipe man. Hats off man

  13. It takes a bold and skilful chef to cook a dish like this while wearing a sport coat and finish up with no spots whatever. This is one of my favorite dishes ever, thanks for showing me how to make it. I will add a few mussels and clams.

    Can you show us how you make clams alla vongole in a future video?

  21. Grazie Vincenzo for putting Abruzzo and Abruzzo food on the map! Abruzzo food is regarded as Italian cuisine at its purest as the region is surrounded by its famous national parks and being located between the North and South of Italy it has been protected from centuries of foreign cuisine influences. A little article i thought worth sharing here: http://www.abruzzo-villas.com/abruzzo-food/ Keep cooking and buon appetito! 🙂

  23. this guy is an arrogant, douche bag idiot.
    after watching him on another video, have a bunch of authentic italians sit around bash the hell out of "american" style italian food.
    then insert this obnoxious fake laugh, just so he can make fun of non-authentic "american" style italian food.
    ok fine, we americans don't know how to make "authentic" italian food, BUT there is NO AMERICAN CHEF that would ever use pastuerized "lemon juice" out of bottle, instead of "real" lemon juice from "real" lemons. you f'n hypocrite, douchebag.
    bet your mom, grandma, and all of italy would go nuts watching you use pasteurized "lemon juice" out of a bottle, and NOT "real" lemon juice from "real" lemons. also ever here of using "lemon" zest, from "real" lemons.
    there is an old saying, "you want respect, you have to give respect".
    you gave "no respect" in your other video where you bash, mock, and make fun of "american" style italian food.
    hell you could have offered "constructive" criticism, helpful suggestions on how to make "american" style italian food, taste better, be more "authentic" italian, but hell no you just want to bash, mock, and make fun.
    so you give no respect, then you get none from me. you insincere, hypocrite, arrogant, douchebag, idiot.

  25. Hi Vincenzo! Mike here from Holland. All is well here. Just very busy. Just wanted to say, tried this recipe yesterday and bleeding delicious as our brexit crowd across the chanell would say. Hope you are well my cooking friend 🙂

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