Seafood Spaghetti with Vermouth
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs small Squid (cleaned and ready to cook)
- 2 ½ cups clam
- 1 lemon
- 2 cloves garlic cloves
- ⅜ cup white wine
- 14 ozs Spaghetti
- 1 Leek
- 4 Tbsps olive oil
- 4 tsps white Vermouth
Preparation steps
1.
Rinse, drain and coarsely chop the squid.
2.
Discard any clams that are open.
3.
Rinse the lemon under hot water. Remove the zest and squeeze out the juice.
4.
Peel the garlic and slice.
5.
Bring the wine, half of the lemon juice and 100 ml/1/2 cup of water to boil in a pot. Put the clams in the pot and cover. Simmer for approx. 8 minutes or until the clams open.
6.
Discard any unopened clams.
7.
Cook the spaghetti in boiling water until al dente.
8.
Remove the roots and trim the ragged ends of the leek. Slice the white and bright green parts on a diagonal into rings.
9.
Saute the squid in 4 tbsp oil for about 2 minutes. Add the leek and the sliced garlic. Continue to saute for another 2-3 minutes.
10.
Pour in the vermouth and the rest of the lemon juice. Simmer briefly.
11.
Toss everything together with the well drained spaghetti (and a little of the noodle water). Season with salt and pepper.
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