Pasta alla Jonica

Ingredients

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 300g (10.6 oz) mixed seafood (shrimp, mussels, calamari) 300g (10.6 oz) mixed seafood (shrimp, mussels, calamari)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 120ml (1/2 cup) white wine 120ml (1/2 cup) white wine
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• Juice of 1/2 lemon Juice of 1/2 lemon

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
3. 3.
   Add the mixed seafood to the pan and cook for 2-3 minutes until they start to turn opaque.
4. 4.
   Pour in the white wine and let it simmer for a minute to cook off the alcohol.
5. 5.
   Add the canned diced tomatoes, chili flakes, salt, and pepper. Stir well and let it simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked spaghetti to the pan and toss it with the sauce and seafood until well coated.
7. 7.
   Stir in the fresh parsley, basil, and lemon juice. Cook for an additional 2 minutes to allow the flavors to infuse.
8. 8.
   Remove from heat and serve the Pasta alla Jonica hot, garnished with additional parsley and a drizzle of olive oil if desired.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking to enhance its flavor and texture.
• Canned diced tomatoes — Opt for high-quality canned tomatoes to ensure a rich and flavorful sauce.
• Spaghetti — Cook the spaghetti until al dente to maintain its texture and prevent it from becoming mushy.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes according to your preference.
• Serve the Pasta alla Jonica with a sprinkle of grated Parmesan cheese for an extra burst of flavor.
• If you prefer a lighter version, you can substitute half of the spaghetti with zucchini noodles.
• Experiment with different types of seafood, such as scallops or clams, to personalize the dish to your liking.
• To make the dish more colorful, add a handful of cherry tomatoes during the final minutes of cooking.

Serving advice

Serve the Pasta alla Jonica hot, garnished with fresh parsley and a drizzle of olive oil. Accompany it with a slice of crusty bread to soak up the delicious sauce.

Presentation advice

Present the Pasta alla Jonica in a shallow pasta bowl, allowing the vibrant colors of the seafood and sauce to shine. Garnish with a sprig of fresh basil for an elegant touch.