Maccheroni Alla Chitarra With Abruzzese Seafood Sauce
Maccheroni alla Chitarra with Abruzzese Seafood Sauce is a traditional dish from the Abruzzo and Molise regions of Italy, known for its rich flavors and fresh seafood. This recipe combines the unique texture of maccheroni alla chitarra pasta with a flavorful seafood sauce, creating a delicious and satisfying meal.
Ingredients
- 400g maccheroni alla chitarra pasta
- 500g mixed seafood (shrimp, mussels, clams)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 400g canned tomatoes, crushed
- 1/2 cup white wine
- Fresh parsley, chopped
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the mixed seafood to the pan and cook for 2-3 minutes until slightly opaque.
- Pour in the white wine and let it simmer for a few minutes to reduce.
- Add the crushed tomatoes, season with salt and pepper, and let the sauce simmer for 20-25 minutes.
- Cook the maccheroni alla chitarra pasta in a large pot of salted boiling water until al dente, then drain.
- Toss the cooked pasta with the seafood sauce and fresh parsley.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 55g
- Protein
- 25g
- Fat
- 15g
Supplies
Large pan Large pot Colander Chopping board Sharp knife Wooden spoon
Tools
Pasta server Ladle
Serving suggestions
Serve the Maccheroni alla Chitarra with Abruzzese Seafood Sauce with a side of crusty bread and a fresh green salad.
Tips & tricks
For the best flavor, use fresh seafood and high-quality extra virgin olive oil in this recipe.
Cost
$25