Seafood Spaghetti in Tomato Sauce – Gluten-free version

👨‍🍳 Method

For the Cooked pasta

1. 1
   Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Reserve cup of the cooking water before draining.

   ⚙ Saving the cooking waterLadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3. 3
   Drain.

   Colander

To assemble

1. 4
   Heat the olive oil in a large pot and fry the onion, garlic and chili 3 minutes, until the onion softens.

   ⚙ Pan-fryingStoveLarge pot
2. 5
   Add the calamari and fry 2 minutes.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   Add the wine and cook 2 minutes.

   Stove
4. 7
   Add the tomatoes and cook 10 minutes, until the tomatoes soften.

   Stove
5. 8
   Add the mussels, cover and cook 5–7 minutes, until they open. Discard any mussels that didn't open.

   StoveLid

   💡Discard mussels that are open before cooking and don't close when tapped, and mussels that stay closed after cooking.
6. 9
   Add the shrimp and cook another 2–3 minutes, until pink.

   Stove
7. 10
   Add the drained pasta and the parsley, season with salt and black pepper and toss well.
8. 11
   Serve immediately.