Best Italian Seafood Spaghetti Recipe

Best Italian seafood spaghetti recipe. Famous Italian spaghetti with vegetables and seafood. This spaghetti recipe contains shrimp, mussels, and tomatoes. Very easy delicious!

You may also like to prepare this recipe with octopus, squid, and homemade tomato sauce in a pressure cooker and served with delicious basil purée? (adapted from https://www.epicurious.com/recipes/food/views/seafood-spaghetti-240990)

Pressure Cooker Italian Seafood Spaghetti Recipe

Makes 6 servings
Ingredients: 2 pounds (960 g) cleaned frozen octopus, thawed and rinsed under cold running water, 2 cups (500 ml) water, 1 bay leaf, For Tomato Sauce: 14 oz (420 ml) can whole tomatoes, drained, coarsely chopped and juice reserved, 2 tablespoons (30 ml) each: chopped fresh basil, extra-virgin olive oil, For Basil Purée: 3/4 cup fresh basil leaves, 1/4 cup (60 ml) extra-virgin olive oil, 1 tablespoon (15 ml) unsalted butter, softened, For Seafood and Spaghetti: 1 pound (480 g) uncooked Italian spaghetti, 6 garlic cloves, peeled, 1/3 cup (80 ml) extra-virgin olive oil, 1 pound (480 g) large shrimp in the shell, peeled, leaving tail fan attached, and deveined, 3/4 pound (360 g) mussels, rinsed, 3/4 pound (360 g) baby squid, cleaned, cut into 1/4-inch (0.5 cm) rounds, and tentacles left whole

Instructions: In a pressure cooker, combine the octopus, 2 cups (500 ml) water, and bay leaf. Season with 1/2 teaspoon salt. Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 10 minutes.

Place the pressure cooker in the sink, not removing the lid, then run cold water over the lid until the pressure goes down completely. Open the lid. Using tongs, transfer cooked octopus to a cutting board, reserving 1/2 cup (125 ml) of cooking liquid. Cut off and discard the head, then chop the tentacles into 1-inch (2.5 cm) pieces. Set aside.

Prepare Tomato Sauce: Heat a heavy medium saucepan over medium heat. Add chopped tomatoes with their juice, basil, and olive oil. Simmer, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to 3/4 cup (180 ml), for about 20-25 minutes.

Remove the saucepan from the heat, set it aside, and allow it to cool.

Prepare Basil Purée: In a blender or food processor, combine basil, extra-virgin olive oil, butter, and 1/2 teaspoon salt. Blend until smooth. Remove the basil mixture from the blender and transfer it to a small bowl. Set aside.

Boil salted water in a large pot over medium-high heat. Add Italian spaghetti and cook until tender. Drain, using a colander, and set aside.

In a blender, combine 6 cloves garlic and 1/3 cup (80 ml) extra-virgin olive oil. Purée until smooth. Heat a heavy skillet over medium-high heat. Add garlic mixture, then stir in octopus, shrimp, and mussels. Sauté, stirring occasionally, for 2-3 minutes. Pour in tomato sauce and reserved octopus-cooking liquid. Cook, stirring, until mussels just open wide and shrimp are cooked through, for a further 2 minutes. Season the seafood mixture with salt and black pepper and stir well.

Add cooked squid to the hot seafood mixture in the skillet, then stir well to combine. Add seafood mixture to hot pasta and toss well. Drizzle with prepared basil purée and serve immediately.

This is the best Italian seafood spaghetti recipe I ever made, great for all kinds of Italian pasta, such as spaghetti, pasta, linguine, etc. Enjoy it!

Best Italian Seafood Spaghetti Recipe

Ingredients

• 12 oz (360 g) uncooked spaghetti
• salt and freshly ground black pepper
• 1 garlic clove, peeled and crushed
• 3 tablespoons olive or vegetable oil
• 10 oz (300 g) can of baby clams or mussels
• 8 oz (240 g) large shelled shrimps
• 8 oz (240 g) can of tomatoes
• 1 tablespoon chopped parsley

Method