Seafood Spaghetti

Seafood Spaghetti
Photo by Ditte Isager

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups water
  • ¾ cup basil leaves
  • 1 Turkish or 1/2 California bay leaf
  • 1 tablespoon unsalted butter
  • 2 tablespoons basil
  • 1 14- to 15-ounce can whole tomatoes in juice
  • + 9 more ingredients
    • ¾ pound baby squid, bodies cut into 1/4-inch rounds, and tentacles left whole
    • 1 pressure cooker
    • 6 garlic cloves
    • ¼ cup extra-virgin olive oil
    • ¾ pound cultivated mussels
    • 1 pound large shrimp in shell, peeled, leaving tail fan attached, and deveined
    • 1/3 cup extra-virgin olive oil
    • 1 pound spaghetti
    • 2 pounds cleaned frozen octopus

Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down comple...

View full recipe at Epicurious

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