Pirate Spaghetti

Main Course

Recipe courtesy of Savoring Italy

Serves 6

  • 6 tablespoons olive oil
  • ½ pound medium shrimp, peeled, deveined, and cut into ½ inch pieces
  • salt to taste
  • 1 pound squid, cleaned and cut into rings ½ inch wide (about 1/2 pound cleaned)
  • 3 large cloves garlic, lightly crushed
  • ½ cup chopped fresh flat-leaf parsley
  • red pepper flakes to taste
  • 1 pound small hard-shell clams, soaked in cool water for 30 minutes and well scrubbed
  • 1 pound ripe cherry tomatoes, halved, or plum tomatoes, seeded and chopped
  • 1 pound spaghetti or linguine

Pirate Spaghetti

Pirate Spaghetti

Click image to enlarge



In a frying pan large enough to hold the cooked pasta and sauce, heat 3 tablespoons of the oil over high heat. Add the shrimp and a pinch of salt. Sauté just until the shrimp are pink, about 1 minute. Using a slotted spoon, transfer shrimp to a plate. Add the squid and a pinch of salt to the pan and sauté until opaque, about 1 minute. Transfer to the plate.

Add the remaining 3 tablespoons oil, the garlic, the parsley, and the pepper flakes to the pan and cook over medium heat until the garlic is golden, about 1 minute. Add the clams (discard any that do not close to the touch) and tomatoes, cover, and cook over low heat, stirring occasionally, until the clams open, about 5 minutes. Discard any that failed to open. Add the shrip and squid and remove from the heat.

Meanwhile, bring a large pot three-fourths full of water to a boil. Add the pasta and salt and cook until al dente. Drain, reserving a ladleful of the water.

Add the pasta to the sauce and stir and toss over medium heat, adding some of the cooking water if too dry. Transfer to a warmed serving bowl and serve.


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