Spaghetti Alla Chitarra

Spaghetti alla chitarra is fresh pasta that is cut on “guitar stings”. The types of seafood that you use is entirely up to your own discretion but in Urbano we like to use the variety that is so commonly used in the fishing villages of the Italian coast.

Ingredients

  • 400g fresh spaghetti
  • 50ml extra virgin olive oil
  • 4 cloves garlic, slightly crushed
  • 100g fresh calamari
  • 100g fresh octopus
  • 100g fresh clams
  • 100g fresh black mussels
  • 4 whole fresh scampi or prawns
  • 500ml fish stock
  • 80g cherry tomatoes, halved
  • 10g flat leaf parsley, chopped
  • Pinch of chilli flakes (optional)
  • Salt and pepper to taste
 

Directions

  1. In a wide pan, heat the oil and garlic over a high heat. Once the garlic begins to brown, remove and discard.
  2. Add all of the seafood to the hot oil and cook for three minutes, stirring continously.As soon as the mussels and clams open, remove them from the pan.
  3. Add the fish stock and cherry tomatoes to the pan, all with the chilli flakes (if using).
  4. Bring the stock to the boil, then reduce heat and simmer for a few minutes until the seafood is just cooked.
  5. While the seafood is cooking, cook the pasta to your liking.
  6. Return the mussels and clams to the pan.
  7. Toss the pasta into the seafood, along with the parsley. Check and adjust seasoning.
  8. Serve immediately, drizzled with a little more of the extra virgin olive oil.