Ingredients for 4 people:
- 400g of spaghetti
- 400 g. of peeled tomatoes
- 300g of mussels
- 200g of prawns
- 300g of octopus
- 1 cloves of garlic
- 2 fresh chilli
- 1 glass of dry white wine
- extra virgin olive oil
- salt
Preparation:
The process of cleaning the mussels begins, eliminating those that are already open and scrubbing the closed ones well to remove any sand and algae residues. For best results, you can also use a knife to scrape off the outside of the shells. Once cleaned, put the mussels in a bowl with cold salted water to expel any impurities.
Proceed by cutting the octopus into small pieces, taking care to remove the central beak and the eyes. Next, clean the shrimp from the shell and head, leaving only the tail.
In a large skillet, saute the garlic and fresh chili pepper in hot extra virgin olive oil. When the garlic begins to brown, deglaze with the dry white wine to prevent it from burning. Then add the mussels, octopus and prawns and sauté everything for a few minutes, stirring gently to blend all the flavours.
Add the white wine and let the alcohol evaporate for a minute, then continue with the addition of the peeled tomatoes, chopped up and removed from any residual skins.
Add a small amount of salt, being careful not to exceed as the ingredients used are already naturally savory and could make the dish too salty. A pinch of salt should be enough to enhance the flavors without overpowering them or ruining the balance of tastes. Always remember to taste the dish before adding the salt, to avoid adding too much. Let everything simmer over medium heat for about 10 minutes, until the sauce has thickened and the flavors are well blended.
Meanwhile, bring a pot of salted water to a boil and boil the spaghetti until al dente. Drain the spaghetti and transfer them to the pan with the mussel, octopus and prawn sauce. Saute everything together for a few minutes, so that the spaghetti is flavored well with the sauce.
For a flawless presentation, serve the spaghetti hot by placing the mussels on top of the plate.
To accompany this delicious plate of spaghetti with mussels, octopus and prawns, I recommend opting for a fresh and aromatic white wine such as Vermentino or Müller Thurgau. Both wines are perfect for enhancing the flavors of the sea and the delicacy of the sauce, without overpowering the dish with too strong notes or breaking the harmony of flavours. I advise you to serve the wine well chilled, at a temperature of about 8-10°C, to fully appreciate its freshness and pleasantness on the palate.
Enjoy your meal!
