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Spaghetti tutto mare
Preparation - Difficult
Prep: 25 min - Cook: 1 hour 20 min - Total: 1 hour 45 min
Yield: Serves 4

Mare is sea in Italian, so tutto mare, means "all sea". And so is this sauce with the various seafood. It is essential that the seafood be good quality. It is best to be flexible about the ingredients. See what is available, what is fresh and prepare the sauce accordingly. If you like your sauce with more seafood, use more, less use less. You can use calamari, any kind of shrimp, clams, whatever seafood you like. However, for that particular and absolutely delicious flavor you must include octopus or squid.

  • l lb shrimp, squid, cuttlefish, mussels or clams (shelled weight)
  • 4 T olive oil
  • 1 14oz can crushed tomatoes
  • 2/3 cup dry white wine
  • red chili pepper, in small pieces, or chili pepper flakes to taste
  • 1 small carrot, finely minced
  • 3 cloves garlic, minced
  • 3 T fresh parsley, chopped
  • 1 lb spaghetti, spaghettini or linguine
  • 6 quarts water
OO Saucepan, steamer (for clams), large frying pan, pasta pot.

  1. CLEAN the squid, cuttlefish, octopus or calamari and cut into small pieces.
  2. GENTLY boil the squid or octopus over medium heat in 1 1/2 cups lightly salted water for anywhere from 30 to 45 minutes or more, until tender.
  3. STEAM mussels and or clams over high heat in very little water till they open. Discard any that do not open. Drain and when cool enough to handle, shell. Set aside.
  4. DROP shrimp into a little boiling water for 1 or 2 minutes. Drain and shell. It is easier to shell shrimp while hot or quite warm. The shell seems to adhere to the flesh when cold. Set aside.
  5. IN a large pan heat 2 T of oil. Add the minced garlic, carrot, onion and chili pepper if you are using, sauté over medium heat till onions are transparent and soft.
  6. HEAT the rest of the oil in a deep skillet over medium heat, add the squid and brown for 5 minutes adding 1/2 the parsley for the last few minutes of cooking.
  7. ADD the wine, the rest of the chopped parsley and the tomatoes to the pan with the carrot and onion.
  8. REDUCE the heat under the tomato sauce.
  9. ADD the squid or octopus; continue simmering over low heat for about 15 minutes, until sauce is reduced.
  10. ADD the remainder of the seafood. Simmer 5 minutes.
  11. SEASON to taste with salt and freshly ground pepper.
  12. COOK the pasta. When ready, drain. Save some of the cooking water in case you want to have the sauce more liquid.
  13. PLACE pasta in large warm bowl and pour sauce over it.
  14. MIX well and serve hot onto pre-heated dishes.
Hint: You might want to leave a few clams, shrimp etc. whole and scatter over the serving bowl along with a little chopped parsley as a garnish.




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