This Seafood Spaghetti recipe is full of flavoursome Seafood and will just melt in your mouth. It is a light pasta meal with all of my favourite attractions, colourful, fresh and DELICIOUS! This seafood pasta recipe is a favorite pasta recipe and I can guarantee you everyone will love it. This italian seafood pasta recipe have to be made with love and passion in order to get the best result. Turn the music on, open a bottle of wine and start cooking this seafood spaghetti recipe.Share this video on FACEBOOK: http://bit.ly/seafoodspaghettiGet the recipe: http://bit.ly/spaghettiseafoodCheck out my website for full recipes and to follow my blog: http://bit.ly/vincenzosplateSubscribe to my YouTube channel! http://bit.ly/youtubeVPFollow me on: Facebook! http://bit.ly/facebookVincenzosPlateInstagram @vincenzosplate http://bit.ly/VPinstagramSEAFOOD SPAGHETTI - Seafood Pasta RecipeINGREDIENTS:10 scallops20 raw peeled prawns (2 p/person x un-peeled for decoration later)1 basa fillet2 x large calamari A handful of cherry tomatoes500g chitarra pasta (or fetucelle pasta if you can't find chitarra)1 x clove of garlicA handful of fresh Italian parsley½ glass white wineExtra virgin olive oilLemon juice (or fresh lemon)3 x pinches of rock salt5L waterUTENSILS:1 x 5L pot1 x large deep pan1 x wooden spoon1 x pasta strainerA set of tongsMETHOD:1. Add 4.5L of water to a large pot and place it on the stove to boil.2. Line the deep pan with extra virgin olive oil, chop the garlic clove into small pieces and add to the pan. Let this simmer on a low heat.3. Cut through the centre of the Basa fillet and then slice it into small-medium size pieces.4. Cut through the centre of each calamari and cut these into small-medium size pieces too.5. Add the calamari and basa fillet to the pan letting this cook on a low heat and stir it together gently.6. While this is cooking, cut the cherry tomatoes each in half and chop up the parsley.7. 10 minutes later, add the prawns and scallops to the pan and ½ a glass of white wine.8. Stir gently once again, then cover the pan with a lid and this will keep all the yummy smells inside!9. After 5 minutes, stir the ingredients gently and squeeze in some lemon juice or fresh lemon.10. Add the cherry tomatoes and parsley, stir once again and then add a pinch of rock salt.11. Once the 5L of water has boiled, add 2 x pinches of rock salt and let this dissolve.12. Drop the chitarra (or fetuccelle) into the boiling water and remember to use the instructions on the packet of pasta for cooking times as these will vary. You must use a good quality pasta and if you can buy or make it fresh, that would be even better!13. After 10 minutes, strain the pasta and remove the saucepan from the stove.14. Add the pasta into the pan and using a set of tongs, gently mix the pasta with the aromatic sauce to make sure all of the seafood spreads into the pasta -- try flipping it in the pan if you can!HOW TO SERVE1. Using a large flat white plate, place a twirl of pasta in the centre and decorate with extra pieces of seafood.2. Add some extra sauce using a small spoon.3. Add the 2 x cooked/un-peeled prawns to the top on the side of the pasta for decoration.E ora si mangia, Vincenzo's Plate...Enjoy!From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo's Plate and the journey to bring the Taste of Italy into homes all around the world.Production company: Fame Park StudiosEditor: Bill WayBrand Manager: Suzanne ProsperiAnimation: Daniele PignoliPhotographer: Bill WayWeb Designer: Stephanie NascaMusic "Oktogon" and "Platos178 ok" are composed and performed by Walter GaetaSpecial Thanks:Maria and Frank CallaMireille Salloum - Street fresh digital media#seafoodpasta #seafoodspaghetti #seafoodspaghettirecipe #italianpastarecipes #pastarecipesWatch the video recipe: http://youtu.be/Wqiwn6ZNM40
