The fragrances of the sea, the colours of the Mediterranean, the flavours of summer. Savour the season of the sun right now with one of the most traditional seaside recipes and the right oil, always at the right time.
4
30 minutes
30 minutes
Easy

Ingredients

  • 400g /

    Spaghetti

  • 500g /

    Mussels

  • 500g /

    Clams

  • 500g /

    Squid

  • 4 /

    Prawns

  • 4 /

    Scampi

  • 300g /

    Cherry tomatoes

  • 1 glass /

    Tomato purée

  • 2 cloves /

    Garlic

  • 1 bunch /

    Parsley

  • 1 glass /

    White wine

  • SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL 1l LEGAMBIENTE

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  • EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR

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  • Salt

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Instructions

Wash the clams and leave them to purge for a couple of hours in a bowl, covered with cold water and a handful of kitchen salt. In the meantime, clean the mussels by removing the beard which sticks out of the shell, then scrub the surface with a steel scouring pad to remove the encrusted deposits. Pour a couple of spoonfuls of Zucchi 100% Italian Sustainable extra virgin olive oil into a frying-pan with a crushed clove of garlic and heat.

Add the thoroughly drained mussels, pour in 1/2 glass of white wine and put the lid on. Leave to cook for a few minutes over strong heat so that the mussels open and drain them into a bowl. When they have stood for the necessary time, drain the clams. To be sure there is no sand left inside, tap them against each other on the opening side so that any sand will fall out. Open the clams by the same procedure as for the mussels and in the same frying-pan, then drain them. Shell half the mussels and clams. Filter the juice from the shellfish through a fine sieve to trap any residual sand or dirt and set it and the shellfish aside.

Clean the squid by gently removing the head and removing the insides with the cartilage. Clean the tentacles and remove the eyes and the central beak. Then wash all parts under cold running water and cut into thin rings. Pour the Zucchi 100% Italian Sustainable extra virgin olive oil into a large frying-pan and gently fry a clove of garlic and a few sprigs of parsley, finely chopped together. Add the squid and cook over a high flame for a couple of minutes. Quench with ½ glass of dry white wine and evaporate off.

Add the washed, quartered cherry tomatoes and the tomato purée and cook for 5 minutes. Add the mussel and clam juice and continue cooking for another 20 minutes over a low heat. In the meantime, shell the prawns and scampi, rinse under running water and remove the intestines by making a small cut along the back with a pair of scissors and pulling out the filament with a toothpick. Then add to the sauce in the frying-pan and cook for about 10 minutes, turning when half done.

Cook the spaghetti in plenty of salted water. Drain the pasta when still quite firm and pour it into the frying-pan with the sauce. Add the shelled and unshelled shellfish, stir thoroughly and finish cooking the spaghetti in the sauce in the pan. Dress with a dribble of Zucchi chilli-flavoured EVO oil and the washed, finely chopped fresh parsley, stir and serve at once.

THE CHEF:

ZUCCHI

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