Spaghettini di mare in bianco

Seafood spaghettini in white is a classic Italian dish, rich in marine flavors without the addition of tomato. Here is the recipe:

Ingredients

• 320 g of spaghettini
• 500 g of assorted seafood (for example, mussels, clams, shrimps, squid)
• 2 cloves of garlic
• Fresh parsley to taste
• 100 ml of dry white wine
• Extra virgin olive oil
• Red pepper flakes (optional)
• Salt to taste
• Pepper to taste

Preparation

1. Begin by thoroughly cleaning the seafood. For the clams, let them purge in salted water for at least an hour to expel the sand. Mussels should be scraped and rinsed under running water. Clean the squid and cut them into rings, while the shrimps can be peeled or left whole according to preference.
2. In a large pan, sauté the finely chopped garlic in plenty of extra virgin olive oil. If you like, you can also add some red pepper flakes.
3. Once the garlic is golden, add the seafood and sauté everything over high heat for a couple of minutes. Deglaze with the white wine and let the alcohol evaporate.
4. Meanwhile, cook the spaghettini in plenty of salted water following the cooking times on the package to have them al dente.
5. While the spaghettini are cooking, reduce the heat under the seafood and let cook for about 5 minutes. Adjust the salt and pepper.
6. Drain the spaghettini and pour them into the pan with the seafood, stirring well to blend the flavors.
7. Sprinkle with chopped fresh parsley before serving.

To complete the meal, you could pair a nice glass of fresh white wine, such as Vermentino or Fiano, which go perfectly with the flavors of the sea.

Fun Fact

This dish reflects the philosophy of Italian cooking to use few but high-quality ingredients; letting the flavors of the seafood be the real stars, enhanced by a simple sauté and the aromaticity of the white wine.