Spaghetti Frutti di Mare

Ingredients

• 500 g mussels (e.g., Venus or heart mussels)
• 200 g small squid (pre‑cooked)
• 200 g squid rings
• 200 g sea bass fillet
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 2 tbsp olive oil
• 150 ml dry vegetable broth
• 1 lemon (juice and zest)
• 350 g canned diced tomatoes
• Salt
• Pepper
• 400 g spaghetti
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the lemon, grate its zest, squeeze out the juice and set aside. Wash the parsley, shake off excess water and finely chop it. Rinse and clean the mussels. Rinse and pat dry the squid, squid rings and sea bass fillet. Dice the sea bass into cubes. Peel and dice the onion and garlic finely. Wash, deseed and finely chop the chili pepper.

2. 2.

   In a non‑stick pan, sear the fish with 1 tbsp hot oil over medium heat until golden brown, then remove it from the pan. Sauté the onion and garlic in the remaining oil until translucent. Deglaze with vegetable broth and lemon juice. Add the tomatoes and lemon zest. Season with salt and pepper and simmer gently for about 10 minutes.

3. 3.

   Cook the spaghetti in a pot of boiling salted water according to package instructions until al dente. Drain well.

4. 4.

   Add the squid and mussels to the sauce, cover and let them steam over low heat for about 5 minutes. Add the sea bass and cook for another 2–3 minutes until done. Taste and adjust seasoning, then fold in the drained pasta. Serve the Spaghetti Frutti di Mare on plates, sprinkled with parsley.