1 hr 30 mins
Spaghetti with Seafood
My Private Note
Units: US | Metric
For the octopus
For the tomato sauce
- 1 (14 -15 ounce) can chopped tomatoes
- 2 tablespoons basil, chopped
- 2 tablespoons extra virgin olive oil
For the basil puree
For the seafood and pasta
- 1Prepare the octopus:
- 2Put octopus in a pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes.
- 3Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
- 4Prepare the tomato sauce:
- 5Simmer tomatoes with their juice, basil, and olive oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
- 6Prepare the basil puree:
- 7Puree basil, olive oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
- 8Prepare the pasta and seafood:
- 9Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.
- 10Meanwhile, puree garlic and olive oil in cleaned blender until smooth.
- 11Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add olive oil mixture, then immediately add octopus, shrimp, and mussels and saute, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes.
- 12Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
- 13Drain pasta and return to pot.
- 14Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil puree.
- 15Notes: If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 and 1/2 hours.
- 16Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.
- 17Tomato sauce can be made 1 day ahead and chilled, covered.
Browse Our Top Spaghetti Recipes
You Might Also Like...View All Spaghetti Recipes
Nutritional Facts for Spaghetti Ai Frutti Di Mare
Serving Size: 1 (604 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 822.1
- Calories from Fat 298
- Total Fat 33.1 g
- Saturated Fat 5.8 g
- Cholesterol 321.3 mg
- Sodium 976.0 mg
- Total Carbohydrate 68.4 g
- Dietary Fiber 3.4 g
- Sugars 3.8 g
- Protein 59.5 g