Seafood And Shellfish Stew With Squid Ink Pasta

Seafood And Shellfish Stew With Squid Ink Pasta

Seafood And Shellfish Stew With Squid Ink Pasta

A seafood recipe shared by Italian chef Moreno Cedroni: seafood and shellfish stew with squid ink pasta and green beans, an exclusive Italian first course dish

November 7, 2012

Cuisine

serves for

4

total time

0 HR 0 MIN

ingredients

Tomato
400 g
White wine
1,5 dl
Extra-virgin olive oil
1 dl
Garlic
2 g
White onion
20 g
Thyme
1 g
White wine vinegar
1,5 dl
Capers
5 g, de-salted
Oregano
1 g, dried
Lobster
1 (500 g)
Monkfish
500 g
Scampi
300 g
mantis shrimp
200 g
crab
200 g
Clams
200 g
sole
200 g
mussel
100 g, whole
Extra-virgin olive oil
1 dl
Garlic
2 g
White wine
2 dl
squid ink spaghetti
200 g
Green beans
50 g

Preparation

For the sauce
Sauté the onion and garlic in the olive oil. Add the thyme, then the white vinegars. Add the diced tomatoes, cook for a half hour. Finally, add the chopped oregano and capers.

For the seafood
Cut the lobster into four pieces. Remove the heads from the mantis shrimp. Place the olive oil and the garlic into a terracotta dish, heat over the stove, then add the lobster, scampi and mantis shrimp, the crabs, the chopped sole and monkfish. Lastly, add the clams and mussels and add the vinegar until it steams. Cover for a few minutes until the fish meat begins to whiten. Add about 3dl of the sauce and bring to a boil. Adjust salt. Add the squid ink pasta and the green beans and cook the pasta until done.

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