Seafood Spaghetti

Seafood Spaghetti
Photo by Ditte Isager

Ingredients

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

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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