For most Americans, eating pasta means having to eat a carbohydrate-laden dish with rich meat and tomato sauces. Actually, a lot of authentic Italian pasta dishes have seafood as well. A lot of Italian cities are coastal which has contributed to the rich culinary diversity of pasta dishes. For centuries, pasta varieties such as spaghetti, linguine and paccheri have been paired with seafood to great response (spaghetti putanseca and spaghetti a vognole are prime examples). Try this seafood pasta dish and get a fresh twist to the usual pasta fare.
- 2 cups seafood meat (clams, shrimps, tuna flakes, squid, fish fillet as preferred)
- 500 g spaghetti
- 1 cup white onions
- 2 tbsp butter
- 1 cup cauliflower
- 1/2 cup green bell peppers sliced into strips
- 1 cup dried mushrooms
- 1 cup vertically sliced young corn
- 1 cup garlic sauce
- 2 cans full cream evaporated milk
- 2 cups seafood broth
- 1/4 cup olive oil
- Salt, parsley, and pepper to taste
- Put the butter in the pan. Sauté bell peppers and onions. Meanwhile, mix the garlic sauce and evaporated milk in a separate bowl. Set aside.
- Add in the seafood meat to the pan with the onion and bell peppers. Put the dried mushrooms, young corn, and the seafood broth and mix them in the pan. Now, add in the liquid mixture of the milk and garlic sauce. Put in the cauliflower and simmer in low heat for 5-7 minutes. Add salt, peeper, and parsley. Cook pasta as per package directions.
- When serving, mix the pasta with olive oil before pouring or mixing the pasta with the seafood sauce.
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