Seafood Spaghetti

Seafood Spaghetti
Photo by Ditte Isager

Ingredients

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

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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