- Ingredients:
- 240 g spaghetti
- 1 clean medium cuttlefish
- 450 g of mussels
- 2 garlic
- 300 g of clams
- 2 tomatoes
- 1 onion
- 1 glass of white wine
- Chopped parsley
- Olive oil
- Pepper
- Salt
The spaghetti with seafood is a real party, not only because they carry seafood which always sounds celebración-, but for its high protein content, vitamins and minerals from cuttlefish, mussels and clams, and very low content fats . That is to say, a very nutritious dish and nothing heavy if we do not go overboard with the amount of pasta.
How to do it step by step
- Prepare the ingredients . Take a bowl. Add salt water and let the clams soak for about 30 minutes. Wash the cuttlefish and cut into strips. Also wash the tomatoes and cut them into cubes. And wash the mussels.
- Cook and sauté . Steam the mussels until they open. Peel and chop the onion, also the garlic and cook for 5 minutes in a saucepan with a bottom of oil. Add the cuttlefish and cook for about 5 minutes. Pour in the wine and let it evaporate for 2 minutes. Add the tomatoes, sprinkle with parsley and cook for 5 minutes.
- Add the mollusks . Add the previously drained clams to the casserole. Cover and cook for about 3 minutes until they open. Salt and pepper, add the mussels that you have steamed and stir together.
- Boil the pasta and serve . Cook the spaghetti in plenty of boiling water following the producer's instructions. Once boiled, drain it and add it to the casserole. Sauté the mixture for 1 minute and serve immediately with a little chopped fresh parsley on top.
Clara trick
Trick so that you do not get salty
Keep in mind that the liquid released by the clams is salty. Therefore, it is better not to season the whole until the end, when they have already been incorporated into the casserole and have let all the liquid go. Thus, there is always time to rectify.
Mussels and clams, allies of low-fat diets
From a gastronomic point of view, most mollusks give a lot of flavor to pasta, and provide a large amount of protein and iron, while, on the contrary, they provide very little fat (and most are omega 3 fatty acids). So they are a good ally in recipes that require a low calorie content.
