Spaghetti alla Corsara in Bianco - Seafood Spaghetti.

 This pasta has quite a curious name: "Spaghetti alla Corsara" means Corsair Pirate Spaghetti.... maybe because of all this seafood, who knows...
Usually they cook this dish with tomato sauce or just cherry tomatoes... but as an option of this dish I prepare it without any tomato. I like feeling the sea flavour of the seafood. The other point is that we leave the shells of mussels and shrimps so it's not nice when you need to open the shells with all that tomato on it... and to my mind the dish looks much more attractive!
There is another name for this dish: Spaghetti allo Scoglio - Reef Spaghetti and you may easily find the dish under this name in the most seaside restaurants here in Italy.
It will just take 5 minutes to prepare the sauce and just 20 minutes for the dish to be ready.
 
INGREDIENTS: 

Servings: 2

160g spaghetti
10 shrimps
3 calamari
16 mussels
2 garlic cloves
50ml white wine
parsley 
basil
salt
chilli
~6 tbs EVO oil 
 
Note:Try to buy all the seafood fresh, you won't have unpleasant surprizes as unopenning mussels and hard to chew calamari, though it's possible to  prepare this dish with the defrosen products if you know the quality. I always do it with the fresh ones...

1. Bring water to boiling, salt it and start cooking spaghetti.
Note: How to cook spaghetti: 80g are absolutely enough for one serving (if you like more have 100g, but it's a bit too much). A package of pasta is 500g, so you take one third of the package for 2 servings, half a package for 3 servings and the whole package for 6 servings.

Take the portion of spaghetti you need and insert it into the boiling water at high heat, then with a rotating movement distribute spaghetti in the pan as a fan. They won't stick one to the other this way. Drown spaghetti with a fork. After 1-2 minutes of boiling stir spaghetti in the pan. Cook at medium-high heat. 
 

2. Pour about 6 tbs of EVO oil into a frying pan.
3. Add garlic cloves that you cut into halves and chilli to taste. Heat the oil up at meadium heat but don't burn it, so when the garlic slices start becoming a bit browny, the oil is  ready.

4. Add mussels and shrimps and splash with 50ml of white wine.
5. Cover tightly with a lid and cook over medium heat till the mussles open, it is a very quick process, so don't leave them more time then necessary as they may become too dry. Don't stir.

6. Cut calamari in rings and add them to the pan.



7. Spaghetti should be cooked for 3/4 of the time indicated on the package: I use spaghetti that should be cooked for 14 minutes, so I boil them for 10 minutes in this recipe.

8. Add spaghetti to the pan with the sauce and finish cooking, if the sauce gets too dry, add some water that you used to cook spaghetti.
Note: I use tongs to take spaghetti out of the pan and to stir the dish, so all the water from the pasta is kept, though you don't need it all.
9. Chop some parsley and basil and garnish the dish.  
Note: No cheese is used in this dish as it doesn't suit either fish or seafood....

     

 Buon Appetito!!!