Ristorante San Marco Spaghetti Allo Scoglio

Ristorante San Marco Spaghetti Allo Scoglio

SARASOTA, Fla. (WWSB) - Ingredients

10 oz Mixed fresh Calamari, Shrimp, Mussels and Clams

4 oz Fresh Spaghetti

3 oz Fresh Cherry Tomatoes, cut in half

1 Whole Clove of Garlic

1 small bunch of Fresh Parsley chopped small

1/3 Cup White Wine

4 oz Fish Stock

1/4 Cup Italian Extra Virgin Olive Oil

Salt and Pepper

Preparation

In a sauté pan, place Olive Oil and Garlic and sauté a few minutes on medium heat until golden. Add seafood, dash of salt and pepper to taste and sauté an additional 5 minutes while stirring. Add cherry tomatoes to same pan stir and then add the White Wine. Sauté about 3 more minutes as wine reduces. Add fish stock alittle at a time, turn heat to low and stir about 5 minutes. Blanch Fresh Spaghetti about 3 minutes or until Al Dante, to the tooth. Drain pasta and add to seafood pan. Stir and toss until combined. Plate and finish with Fresh Parsley. Buon Appetito!

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