Posted on: 18 June 2015
Spaghetti allo Scoglio
Spaghetti allo Scoglio, sometimes called reef spaghetti, is a seafood dish served in the port cities of Italy and Sicily. Traditionally, the contents depend on current local catches and other available ingredients, but reef spaghetti almost always includes crustaceans such as clams, mussels, shrimp, and crab. Stewed plum tomatoes, shredded basil, hot peppers, and plenty of garlic are also included in the dish.
Pasta al Salmone
This delectable dish is comprised of smoked salmon mixed in with either Alfredo or pesto sauce. The pasta is usually a flat pasts such and linguini or fettuccine. Variations of this dish are available that use other types of fish when
This classic Italian seaside entree is the epitome of rustic simplicity. The sauce is made using olive oil, minced roasted garlic, and freshly chopped oregano, thyme, and dill. The shrimp should be fresh and local, and the dish should be finished with a light sprinkling of sea salt to complement the shrimp by providing a hint of ocean tang. Like many authentic Italian dishes, Pasta Pescatore may vary widely between restaurants. Chefs often have their own versions of this dish and keep the recipes a well-guarded secret.
Pasta al Mussels and Calamari
Another seafood pasta staple in Italian seaside fishing villages, Pasta al Mussels and Calamari is served with a carbonara sauce, which uses white wine, lemon juice, and butter as its base. Along with freshly caught calamari and mussels, this dish also contains small, finely chopped bits of smoked bacon and is usually topped with a sprinkling of finely chopped baby dill.
There are numerous other pasta dishes featured in an Italian restaurant in your local area that include seafood as a primary ingredient.Share