Pasta with meat sauce squid, shrimp and prawns. A first course for lovers of fish and pasta fast: Spaghetti (strictly for fish) with a red sauce of squid, shrimp, prawns and tomato confit. A rich flavor and slightly spicy sauce, getting ready quickly enough especially if the fish you will be already cleaned and ready for use. The confit tomatoes can be prepared the day before and, as I always say, make it more because you keep well. However, if you don't feel like preparing them, season the pasta simply with tomato, It will be yummy too. VARIATION: If, as I did, you want to do some’ more of a pain but also have a really excellent result, simply set aside the shells of shrimp and scampi, put them in a pan with a little oil and cook for 30 minutes and ice: strain the bisque to lengthen the sauce all over and use this instead of white wine.
Ingredients for 4 people:
- 360 g spaghetti n. 85 (I used those Pasta Baronia)
- 300 grams of squid already cleaned
- 300 grams of pink shrimp cleaned
- 200 grams of small shrimp cleaned
- 2 tablespoons of tomato paste
- 400 ml of tomato puree
- 150 grams of tomato confit (for the recipe click here on basics)
- half a glass of dry white wine
- 6 Tablespoons extra virgin olive oil
- salt to taste
- a pinch of sugar
- a small piece of chili pepper
- chopped parsley as required
- a clove of garlic
- grated pecorino cheese Dop as required (Optional)
Put the oil and the garlic in a large frying pan and Brown the latter over low heat without letting him take color. Add the squid and toss over high heat Browning them on each side, then add the chilli and the tomato paste. Add wine, allow to evaporate and add the tomato puree. Season with salt, Add the sugar and cook over high heat for 15 minutes. When the squid are tender and the sauce dense enough, Add the chopped parsley. Sauté for a minute over high heat in a pan, with a spoon of oil, shrimp and scampi and add them to the sauce along with tomato confit. Let stand while you boil the pasta in salted water. Drain the pasta al dente and mantecarla with fish sauce. Serve dusted with the dish, If you like, with a little’ cheese Dop aged cheese. I assure you that the cheese fits perfectly with these flavors.
THE PAIRING: We recommend the combination with a Sicilian grape, the Cricket, It is grown on land in Sicily and produced by Feudo Principi di Butera (Group Zonin). This white, from the Doc Sicilia, smells so intense tropical fruit (Pineapple) and citrus, with a harmonious and pleasantly fruity. Serve chilled, around 10-12 degrees.