To make this recipe, I used uncooked Italian pasta, raw shrimp, squids, mussels, clams, and calamari.
- 1/4 cup (60 ml) olive oil
- 1 dozen shrimp, peeled and deveined
- 1 pound (480 g) squid, sliced
- 1 dozen clams, cleaned and soaked in the water
- 1 dozen mussels, cleaned and soaked
- 1 cup (250 ml) diced tomatoes
- 1/2 cup (125 ml) dry white wine
- 1 pound (480 g) fresh calamari, chopped
- 8 oz (240 ml) can tomato paste
- 1 teaspoon crushed red pepper
- 1 cup (250 ml) reserved pasta water
- 2 tablespoons freshly squeezed lemon juice
- 1 pound Italian spaghetti, cooked, drained, and 1 cup of cooking liquid reserved
- julienned basil leaves
In a large bowl, toss cooked spaghetti with lemon juice. Set aside.
In a large saucepan, heat the olive oil over high heat. Add shrimp and cook flipping once, for 2 minutes per side. Remove cooked shrimp from the pan and transfer to a large plate.
Add diced tomatoes and dry white wine to the pan and cook until liquid reduced by half, for about 2-3 minutes. Stir in tomato paste, crushed red pepper, and reserved pasta liquid. Cook, stirring occasionally, for a further 2-3 minutes.
In a large pan, bring 2 inches (5 cm) of water to a boil. Add clams, squid, mussels, and calamari to boiled water.
Cover and steam for 4-5 minutes or until mussels are opened. Using a slotted spoon, remove cooked seafood from the water and transfer to the pan. Discard any unopened mussels and clams.
Add cooked shrimp to the pan and simmer, uncovered, for 2-3 minutes. Stir in cooked spaghetti and julienned basil.
Toss well to combine. Remove cooked seafood pasta from the pan and transfer to serving plates.