Seafood Spaghetti

Seafood Spaghetti
Photo by Ditte Isager

Ingredients

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

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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