Linguine aglio, olio e peperoncino & frutti di mare este momentul in care clasicele paste cu usturoi, ulei si ardei iute intalnesc gustul puternic al fructelor de mare, iar rezultatul devine surprinzator.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

• 250 grame paste linguine / 250 grams linguine
• 8 creveti nedecorticati / 8 unshelled shrimps
• 200 grame creveti decorticati / 200 grams shelled shrimps
• 200 grame caracatita / 200 grams octopus
• 200 grame inele de calamar / 200 grams calamari rings
• 1 lingurita fulgi de chilli / 1 teaspoon chilli flakes
• 5 linguri ulei de masline / 5 tablespoons olive oil
• 50 grame unt / 50 grams butter
• 8 catei de usturoi / 8 garlic cloves
• 1 ardei iute rosu / 1 hot red pepper
• 50 ml prosecco / 50 ml prosecco
• 3 linguri patrunjel / 3 tablespoons parsley

Spalam fructele de mare si le stergem cu un prosop absorbant. Taiem caracatita felii si punem toate fructele de mare intr-un bol. Adaugam sare, 4 catei de usturoi zdrobiti, fulgi de chilli, 2 linguri ulei de masline si 2 linguri de patrunjel verde tocat marunt. Lasam la marinat la rece 2 ore.

Intr-o tigaie incingem 3 linguri de ulei si untul. Calim usor 4 catei de usturoi zdrobiti si ardeiul iute taiat felii. Adaugam fructele de mare si gatim la foc mediu timp de 5-7 minute amestecand din cand in cand. Adaugam prosecco si continuam sa gatim pentru 3 minute, apoi rasturnam deasupra pastele pregatite conform instructiunilor de pe ambalaj si 1/2 cana de apa in care au fiert pastele. Mai lasam pe foc 5 minute.

Stingem focul, presaram patrunjelul tocat marunt si servim cu multa pofta.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta de Linguine aglio, olio e peperoncino & frutti di mare, va recomand sa incercati si un Risotto cu fructe de mare, o tocana toscana cu fructe de mare sau un Antipasto di mare.

English version

Linguine aglio, olio e peperoncino & frutti di mare

Linguine aglio, olio e peperoncino & frutti di mare is the moment when the classic pasta with garlic, oil and hot peppers meets the strong taste of seafood, and the result becomes surprising.

Wash the seafood and wipe it with an absorbent towel. Cut the octopus into slices and put all the seafood in a bowl. Add salt, 4 crushed cloves of garlic, chili flakes, 2 tablespoons of olive oil and 2 tablespoons of finely chopped green parsley. Leave to marinate in the cold for 2 hours.

Heat 3 tablespoons of oil and butter in a pan. Lightly saute 4 crushed cloves of garlic and the hot pepper cut into slices. Add the seafood and cook over medium heat for 5-7 minutes, stirring occasionally. Add prosecco and continue to cook for 3 minutes. Pour over the pasta prepared according to the instructions on the package, add 1/2 cup of water in which the pasta was cooked. Leave it on the fire for another 5 minutes.

Turn down the fire, sprinkle the finely chopped parsley and serve with appetite.

You can find the video details of the recipe here.

If you liked the Linguine aglio olio e peperoncino & frutti di mare recipe, I recommend you also try a Risotto with seafood, a Cacciucco stew with seafood or an Antipasto di mare.

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