Spaghetti with seafood

Spaghetti with seafood in a rich sauce made with broth and bisque, featuring a hint of lemon tartness, the savory notes of anchovies, and Kalamata olives.

Complemented by the aroma of basil and chili. Served topped with a warm flatbread straight from the oven.

 

 

 

 

 

Spaghetti with seafood

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Limonati by Borjomi citrus
Limonati by Borjomi citrus

Goes with

Limonati by Borjomi citrus

Ruslan Kaparov

Recipe author

Ruslan Kaparov

Ingredients

spaghetti

100 gram

anchovy

5 gram

Shallots

10 gram

Zucchini

50 gram

garlic

5 gram

White wine

40 milliliter

Basil

2 gram

chili pepper

2 gram

Fresh lemon juice

5 gram

chicken stock

150 milliliter

Salt

6 gram

Black pepper

2 gram

Salted lemons

5 gram

Bisque sauce

10 gram

Kalamata olives

10 gram

Olive oil

30 gram

Unleavened dough

100 gram

Flavored oil

5 gram

Vongole

30 gram

Mussels

40 gram

Shrimp

40 gram

Squid

20 gram

Langoustine

40 gram

Cherry tomatoes

30 gram

step

droplet

1

chef

 Measure out and prepare all the ingredients needed for the recipe: spaghetti, shelled seafood (shrimp, mussels, clams, squid), cherry tomatoes cut in half, minced garlic and shallots, fresh herbs, white wine, bisque sauce, and olive oil.

 

 

 

 

 

 

 

 

 

 

 

step

droplet

2

chef

Sauté the garlic and shallots in olive oil until fragrant, add the seafood, pour in the white wine, and let it reduce. Remove the seafood from the heat.

Add the cherry tomatoes, fresh chili, Kalamata olives, zucchini, black pepper, and bisque  to the pan, and simmer until the flavors are well developed.

 

 

 

 

 

 

 

 

 

 

 

step

droplet

3

chef

Combine the seafood with the prepared sauce, then add the spaghetti, cooked al dente.

 

 

 

 

 

 

 

 

 

 

 

step

droplet

4

chef

Add fresh basil, pour in the lemon juice, and add the salted lemons. Stir, then season to taste with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

step

droplet

5

chef

At the same time, bake the crayfish in the oven. Roll out the unleavened dough with a rolling pin into a thin, even layer.

 

 

 

 

 

 

 

 

 

 

 

step

droplet

6

chef

Place the prepared pasta on a plate, top it with the seafood and the baked crayfish, and carefully cover the entire surface of the plate with the prepared flatbread. Bake at 350–400 °C.

 

 

 

 

 

 

 

 

 

 

 

Serve

droplet

7

chef

Serve the dish hot, dramatically lifting the edge of the baked flatbread to let the steam escape and release the rich aroma of the pasta.

 

 

 

 

 

 

 

 

 

 

 

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