Tonnarelli With Frutti Di Mare
Tonnarelli With Frutti Di Mare
Tonnarelli, square spaghetti-like pasta, is shape traditionally made in the Lazio region in Italy. Here, fresh tonnarelli is served in a tomato based sauce topped with shrimp, clams, and calamari. This recipe comes courtesy of I Truilli restaurant in NYC and is best enjoyed with a crisp glass of Barone Fini Italian Pinot Grigio.August 15th marks the Italian holiday of Ferragosto celebrating the peak of summer. To honor the holiday, I Truilli will be hosting a special dinner benefiting the NYC Food Bank.
Servings
1
Ingredients
- 110 gram fresh tonnarelli. tonnarelli can be substituted for fresh spaghetti.
- 1/2 cup white wine
- 1 plum tomato, chopped
- 3 jumbo shrimp, peeled
- 8 little neck clams, in shell
- 1 whole calamari, cut into rings
- 1 garlic clove, sliced
- olive oil
- chopped fresh flat leaf parsley
Directions
- In a pan, over medium heat, sauté the calamari and clams with white wine, olive oil, garlic and tomato.
- When the clams open in the pan, add the shrimp.
- Meanwhile, boil the pasta- fresh pasta should be perfectly al dente in about three minutes. Try to time it so that the pasta and the shrimp are finished cooking simultaneously
- When the pasta is done, add to the pan with the seafood and toss. Add a splash of olive oil and the parsley, toss again.
- Serve immediately.