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Seafood Spaghetti

Seafood Spaghetti
Need a pescatarian main course? Seafood Spaghetti could be a tremendous recipe to try. This recipe serves 6. One serving contains 706 calories, 62g of protein, and 19g of fat. Head to the store and pick up garlic cloves, spaghetti, butter, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

1
Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
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Bay LeavesBay Leaves
OctopusOctopus
WaterWater
SaltSalt
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Pressure CookerPressure Cooker
2
Remove lid.
3
Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid.
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OctopusOctopus
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Cutting BoardCutting Board
4
Cut off and discard head, then cut tentacles into 1-inch pieces.
1
Simmer tomatoes with their juice, basil, and oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
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TomatoTomato
BasilBasil
JuiceJuice
Cooking OilCooking Oil
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Sauce PanSauce Pan
1
Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth.
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ButterButter
BasilBasil
SaltSalt
Cooking OilCooking Oil
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BlenderBlender
2
Transfer to a small bowl.
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BowlBowl
1
Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
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SpaghettiSpaghetti
PastaPasta
WaterWater
SaltSalt
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PotPot
2
Meanwhile, purée garlic and oil in cleaned blender until smooth.
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GarlicGarlic
Cooking OilCooking Oil
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BlenderBlender
3
Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes.
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Frying PanFrying Pan
4
Add oil mixture, then immediately add octopus, shrimp, and mussels and sauté, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes.
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MusselsMussels
OctopusOctopus
ShrimpShrimp
Cooking OilCooking Oil
5
Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
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Salt And PepperSalt And Pepper
Tomato SauceTomato Sauce
MusselsMussels
OctopusOctopus
ShrimpShrimp
6
Drain pasta and return to pot.
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PastaPasta
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PotPot
7
Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed).
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SeafoodSeafood
PastaPasta
SquidSquid
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Frying PanFrying Pan
8
Serve drizzled with all of basil purée.
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BasilBasil
1
· If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 1/2 hours. · Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.· Tomato sauce can be made 1 day ahead and chilled, covered.
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Tomato SauceTomato Sauce
Bay LeavesBay Leaves
OctopusOctopus
WaterWater
SaltSalt
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Pressure CookerPressure Cooker
DifficultyExpert
Ready In25 hrs
Servings6
Health Score49
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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