Pasta with seafood on bread sauce

Spaghetti with seafood on bread sauce. This is a recipe, If you love seafood and especially at the beginning of the sea, will enchant you. I guarantee. The base are the classic spaghetti with seafood, but they have in addition a bread sauce put on the bottom of the plate. When you roll up spaghetti sauce, creamy and fragrant, binds the pasta with the sauce, creating a soft and delicious wrap. The bread sauce, that was ' released ' by chef Cannavacciulo in his linguine with Squid, causes that annoying excess oiliness which is just many early shellfish or seafood typically is practically zeroed, It makes everything much more tasty and chic. Furthermore is incredibly easy to prepare: 5 minutes work you bring to the table a dish worthy of a great chef. I believe? I hope so. Meanwhile, good day.

Ingredients for 4 people:

  • 320 g spaghetti alla chitarra
  • 500 grams of mussels
  • 400 grams of clams
  • 300 grams of shrimp
  • 2 small squid
  • 200 grams of Yellowtail or swordfish or anglerfish
  • 4 tomatoes Piccadilly
  • a bunch of parsley
  • 2 cloves of garlic
  • 100 ml dry white wine
  • extra virgin olive oil, just enough
  • a small piece of chili pepper
  • salt and pepper, just enough

bread sauce

  • 150 grams of stale bread
  • vegetable broth, just enough
  • one shallot
  • parsley, just enough
  • salt and pepper, just enough
  • extra virgin olive oil, just enough


Clean the mussels and rinse. Put in a pan with a little oil, a clove of garlic and a few stalks of parsley, heat and pour the mussels. Cover and wait for it to open, stirring occasionally. When the mussels are all open, remove them from the shells and set aside. Strain the cooking liquid and store it.

Wash the clams and proceed as with mussels: Once opened remove from the shells and filter and save the cooking liquid.

Shell the shrimp by eliminating head, the carapace and the thread of the intestine. Cut into strips and chop the squid code. Do the fish into chunks you have chosen.

Peel and sliced tomatoes do, eliminating the vegetation water. Finely chop the parsley.

Saute in extra virgin olive oil 1 clove of garlic. Combine calamari (the fish cooks longer). Jump and deglaze with white wine. Cook covered for 5 minutes, then add half the parsley and tomato fillets. Over high heat, Add water mussels and clams, then the fish into chunks, After a minute the shrimp and clams and mussels tossed aside earlier. Add the rest of the chopped parsley, season with salt and pepper. Turn off the heat and let it sit.

Bread sauce, roughly chop the bread. Mince the shallots and parsley. Sauté the shallots in a pan in a little olive oil. Sauté and add the bread. Add a little broth and parsley. Add salt, pepper and Cook, adding even broth: you have to get a soft cream. Whisk to obtain a homogeneous mixture; If it was too thick, Add some more’ of broth. Season with salt and pepper.

Boil the pasta in salted water and drain it al dente, keeping aside a little of the cooking water. Skip the noodles with seafood sauce, adding cooking water if necessary for mixing.

Distribute on the bottom of each dish a tablespoon of bread sauce, so they spread, lay a nest of noodles with their fish sauce and serve immediately. Bon appétit!

THE PAIRING: Trentino bubbles for this recipe, combining a flavorful seasoning of fresh fish a bread sauce very reminiscent in its perfumes yeasts used to produce bottled sparking wines. Following this thread, We recommend to combine a Trento Doc Brut Nature of Brothers Pisoni. We chose Brut Nature, made from Chardonnay, with a period of ageing on the lees that goes from 2 to 4 years, and no sugar added during disgorgement. Its scents range from classic floral hints of yeast; the taste is elegant and directed, as this recipe.

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Hedwig December 16, 2015 at 14:10

Very good noted thanks. Kisses

Ada Parisi December 16, 2015 at 14:42

Thanks Hedwig. Merry Christmas Darling, in case you haven't felt. I embrace you strong. ADA

ALE December 16, 2015 at 11:21

I had already decided to prepare this dish on the evening of 24, certainly I'll try your sauce, It seems to me a very special touch!!! Thank you and as always, loving greetings!

Ada Parisi December 16, 2015 at 11:41

Thanks Ale! The merit of the sauce is of national Calderon, and the result is great because it makes the dish less fatty. I embrace you strong and I wish you a Merry Christmas now, thrilled to be on your board with a piece of me! ADA

Salvatore December 16, 2015 at 09:25

Good morning Ada. You made me ! A dish from Chef like you. A hug. Salvatore

Ada Parisi December 16, 2015 at 10:59

Hello Savior, you are too good and don't deserve the appellation. Though the dough is great and if you love the fish definitely enjoy. Will you let me know? A hug and many wishes for a Merry Christmas. ADA


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