Magna Carta recipes

Seafood Spaghetti alla Chitarra

Category: Main dish

Ingredients for 4 portions:

  1. Spaghetti alla Chitara 500 grams
  2. Fresh, clean shrimp 300 grams
  3. Steamed mussels 350 grams
  4. Calamary clean and cut in rings 150 grams
  5. Mix Complete for Paella 50 grams
  6. White wine 60 grams
  7. Pesto Cetarese 70 grams
  8. Olive oil
  9. Persian blue salt preferably
  10. Season pepper seaweed-lemon preferably
  11. Balsamico lemon-flavoured pearls preferably

Preparation Time: 15 minutes

Method:

  1. Add olive oil in a large pan and lightly sauté the seafood.
  2. Then add the white wine and let the alcohol evaporate. Add the paella mixture to the sauce that has been left in the pan and make a slightly thick sauce.
  3. In salted water boil the pasta, according to the packaging directions.
  4. Once they are ready transfer them to a bowl and add a little water from the pot.
  5. Add the pesto cetarese to that, salt, pepper and mix thoroughly.
  6. Serve the pasta on the plates and place the seafood on top, adding the thick sauce on top of that.
  7. Finally, decorate your dish with the pearls, the season pepper seaweed lemon and the persian blue salt.
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