Seafood Spaghetti

Seafood Spaghetti
Photo by Ditte Isager

Ingredients

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