Spaghetti al Nero with zucchini, shrimp, crab and sea scallops with a fresh spicy tomato sauce.

Ingredients:


You will need:
One package of Maseratti Pastai's Spagetti Al Nero Di Seppia
Crab 1lb
Shrimp 1/2 lb
Small sea scallops 1lb
2 Tomatoes, diced and chopped
1 Medium size zucchini
1 Shallot, chopped
2 Garlic cloves, crushed
1 glass Italian white wine
1 tbs fresh Basil, chopped
1 tbs fresh Parsley, chopped
1 tbs fresh Chives, chopped
1 fresh green chili pepper

Instructions:

Spaghetti al Nero with zucchini, shrimp, crab and sea scallops with a fresh spicy tomato sauce.

Want to really try something different? Bring home Maestri Pastai's Spagetti Al Nero Di Seppia tonight! This specialty imported spagetti is made using only durum wheat, semolina, and cuttle fish ink and puts a spin on your traditional Italian spaghetti dishes. We hope you know how to properly eat spaghetti because this 21 inch pasta can be a lot to handle if not. Often black ink pastas are served with various types of seafood due to the delicate hint of the sea the black ink gives into the dish which helps enhance the natural flavors.

Spaghetti with zucchini, shrimp, crab and sea scallops with a fresh spicy tomato sauce. This recipe has all the ingredients and combined flavors to really enhance and express this excellent and unique Italian pasta.

First put a very large pot of salted water on the stove. Next remove crab meat from its shell, peel the shrimp and set both aside. Peel the tomatoes, remove the skin and set aside. Heat olive oil in a pan and add the shallot, after about 1 minute add the garlic, let cook to golden color, then add the tomatoes and the chili pepper, basil, italian white wine, salt and pepper. Cook your soon to be masterpiece at high heat until the wine evaporates and the tomato is cooked, about 6 minutes then lower heat the sauce needs to remain juicy and not dry.
Drop the pasta on the boiling water.
While sauce is cooking slice zucchini (julienne style). Cut those in two lengthwise. In a pan, boil salted water, and add the zucchini for about 30 seconds, they need to remain crunchy. When the tomato sauce is almost cooked add the shrimps, let cook 1 minute then the scallops, do not overcook seafood or it will get rubbery, salt and pepper to taste, add the crab, then add zucchini, Cook for another minute or so.
Remove from heat and combine with sauce.
Spaghetti al Nero should be done cooking, strain water and combine with seafood sauce.
Serve immediately.
We suggest pairing this dish with a southern Italian white wine such as Vermentino.



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