Thin spaghetti with seafood. The Marinara sauce is a seafood sauce. It is well known in Italy. I have heard people refer to the Marinara sauce when they are cooking just pasta with tomatoes sauce. That is not the case in Italy. In Italy, Marinara sauce refers to seafood sauce. I’ll show you how I cook Marinara sauce for my family. This dish could be served as the first course or the main course. The recipe below specifies the serving for 6 people as a first course. If you want to serve this dish as a main course, it will serve 4 people.

Serving: 6 people

Ingredients:

1lb thin spaghetti

1lb calamari (frozen or fresh)

1lb uncooked shrimp

12oz mini lobster tail

dozen claims (little neck)

dozen mussels

1/2 cup white wine

8oz canned tomatoes

4 cloves garlic

1/2 bunch of parsley

1/4 cup extra virgin olive oil

salt

pepper

Preparation:

Soak the mussels and the claims in water. Rinse them well with cold water.

Wash the calamari. If you are using the fresh calamari, clean them in cold water and remove the skin and the inside.

Cut the calamari in bite size pieces.

Wash the shrimp and remove the skin and tail.

Add the extra virgin olive oil in the pan, when the oil is hot, add the chopped garlic.

Add the calamari to the pan, salt, and pepper. Stir the together and let it cook for 10 minutes in a covered pan.

Add the shrimp, cover the pan and let it cook for another 5 minutes.

Add the baby lobster tail, stir all together, chopped parsley, adjust the salt and pepper if needed.

Turn the heat to high, and add the white wine. Keep the heat on high, until the alcohol from the wine evaporates.

Add the canned tomatoes and continue cooking in low heat for 10minutes.

Add the mussels and claims. Cover the pan. Cook them until they are open.

Boil a pot the water. Once the water is boiling add the salt. Add the thin spaghetti until it is done. Cook it al dente.

Once the pasta is done, add the drained pasta to the seafood pan. Stir it all together. I like to remove some of the claims and mussels shells before I serve it on the plate. Sprinkle the pasta with parsley.

This dish goes well with chilled white wine

Buon Appetito!