As promised here's the recipe for that amazing looking spaghetti!But first let me explain-I didn't cook it, I wish I had!
On the other hand I was lucky not to have to cook it. I had it at at one of the most exceptional restaurants in Rome, this Summer.
I say exceptional because the food and the service were of the highest quality but the prices were incredibly reasonable for Rome.
I mean this is the City where you pay 3 Euros for a bottle of water.
This spaghetti dish was, however a mere 11 euros.-The price of 2 and a half bottles of water! Lol
And it was so amazing, packed with seafood.
So this restaurant is called Le Lanterne and you can see a video tour of it here.
It's located within a 5 minute walking distance from the Trevi Fountain, which looked like this before the meal:
And like this After the meal:
I was fortunate enough to have seen not only Rome, but a few other places in North-East Italy and I can tell you it was quite a foodie experience!There is so much I will be sharing with you over the next few weeks as well as some excellent Portuguese cooking.
So watch this space!
Back to this 'to-die-for dish'-Although this recipe is pretty much what I gathered from researching it on the net and experiencing the flavours, the photos really are of the genuine article that I was so lucky to taste!
And if you are ever in Rome, don't miss Le Lanterne. Its in no way touristic, it has a wonderful setting and the food..well lets say I would dine there every night!!!
Spaghetti Allo Scoglio
INGREDIENTS: (4 servings)
400 Gr. Spaghetti pasta
150 Gr. Little Squids, cleaned
50 Gr. Prawn tails, peeled and shelled
50 Gr. Mussels, scrubbed and shelled
50 Gr. Clams cleaned and shelled
250 Grams Tomato pulp
1 Glass White Wine
1 Small glass Brandy
2 Cloves Garlic
1 Small Onion
1 Carrot
Parsley
Fresh Red Pepper
Extra-Virgin Olive Oil
A pinch of red pepper flakes- I could definitely taste the extra spice
In a saucepan heat 4 spoons of olive oil, 2 cloves of garlic, the red pepper and the squids.
Cook on high heat, stirring well, wet with half wine and let it evaporate.
Add tomato pulp and a little water, cover the saucepan and continue cooking on medium heat.
In another little pot, with a spoon of oil, ½ minced clove of garlic and some salt, put the mussels, the clams and stir.
Remove from the heat, and pour 3 spoons of olive oil, add the minced onion and make it brown.
Add the prawns tails, mix, pour the rest of the wine and the brandy and red pepper flakes, continue cooking for 2 or 3 minutes on high heat.
Then put all ingredients in the saucepan with the squids.
Cook pasta and put it in the saucepan, sauté, sprinkle with some parsley and serve.
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