Sea food pasta from scratch. Delicious and authentic seafood pasta which will transport you to Naples Italy without leaving the country! Not everyone shares all the tips to make this world famous Sea food pasta dish

HOW MANY PASTA ARE THERE?

Today, there is debates surrounding exactly how many varieties of pasta exist. Some studies says around 350. Others say it’s closer to 600, with new ones being invented all the time. The latter is believable considering each shape and style is deeply entrenched in the region it’s made.

INGREDIENTS

Garlic chopped 1 clove
Capers chopped 1 tablespoon
Parsley chopped 3 tablespoon
Chopped chili 1 small unit
Cherry tomatoes 300 grams
Olive oil 3 tablespoon
Prawns peeled 7 units
Small Squids 100 grams
Mussels scrubbed 7 units
Calamari 100 grams
Salt 2 teaspoon

Fine semolina flour 150 grams
T 55 flour 150 grams
Olive oil 1 tablespoon
Whole egg 3 units
Salt 1 teaspoon

EQUIPMENTS

Cooking pot
Cooking pan
Medium Sieve
Pasta roller

METHOD OF COOKING 
Step 1

Let’s start by making the fresh pasta. Sift together all-purpose flour and the semolina flour. On a clean surface, make a mountain out of flour mixture then make a well in center. Break the eggs into the centered well then add the salt and olive oil. Whisk the egg mixture gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.

Step 2

Knead dough for about 10 minutes, until supple. if necessary dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough in plastic and rest at room temperature for 30 minutes.

Step 3

Flatten the dough using your hands and Roll out dough with a pasta machine to desired thickness. Cut into your favorite style, linguine, spaghetti…  Bring water to a boil in a large pot, then add 2 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and set aside. Remove one cup of the pasta water and set aside. 

Step 4

Heat oil in a medium pan over medium. Cook finely chopped garlic, chili and anchovies stirring occasionally, until softened, 5 minutes. Add Prawns, squids and canary rings and Cook, stirring often, until fragrant and the sea food are half cooked. Add half cut cherry tomatoes

Step 5

cook, stirring occasionally about 4 minutes and add the mussels and the finally chopped parsley. Be careful don’t over cook, so you don’t dry the sea food. Add the and ¼ cup pasta cooking water that you set a side to the sauce and Increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 7 minutes. Taste and season sauce with salt

Step 6

Add the pasta Reduce heat to medium, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Transfer the pasta to a platter. 

DID YOU MAKE THIS RECIPE?

Please let me know how, the Sea food pasta from scratch turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed.

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