Spaghetti Transatlantico

Photo: Tony

Ingredients

1 pound spaghetti

1/4 cup olive oil

1 clove garlic

1 1/2 pounds lb. can peeled tomatoes or 1 ½ of fresh very ripe Italian tomatoes

1 cup vegetable juice

2 tablespoons olive oil

1 small shrimp, shelled and deveined

1 small cuttlefish, cleaned and diced

1/2 dozen mussels, rinsed thoroughly in cold water

1/2 dozen Little Neck clams, rinsed thoroughly in cold water

1/2 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons Tbls. minced parsley or ⅛ dried parsley

Preparation

Saute garlic in 1/4 cup olive oil until golden but not brown. Discard the garlic.

Add the tomatoes and vegetable juice and simmer uncovered for 30 minutes.

Place 2 tablespoons of olive oil in another skillet, together with the mussels and clams. Simmer until shells open.

I leave the shells on but at this point you can remove the mussels and clams from their shells and add to tomato sauce along with shrimp, cuttlefish, parsley, salt and pepper.

Simmer for 10 to 15 minutes.

In the meantime, cook spaghetti in boiling water for 7 to 10 minutes, stirring often.

Drain. Mix with sauce and serve.

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About

After seeing a seafood paella recipe posted on Foodbuzz by Janis (It looked delicious) yesterday, I thought of this dish I haven’t had in a very long time. I jumped in my car and drove to my favorite Italian grocery store, Angelo Caputo’s Fresh Market in Naperville, for some fresh seafood.

Spaghetti Transatlantico is actually an old recipe that was originated in a restaurant in Naples named Grande Ristorante Transatlantico. Known not only for it’s food but for it’s large veranda where one can enjoy a breath taking view of the Gulf of Naples while eating. Sounds great doesn’t it?

Loving pasta and seafood this is a perfect dish for me.