Mediterranean Basil Pesto Seafood Spaghetti
Capture the essence of the Ligurian coast with this vibrant seafood spaghetti. Al dente pasta and fresh seafood are tossed in a fragrant basil pesto.
Many say the true flavor of the Mediterranean is elusive, hidden in the midday sunlight of the Ligurian coast or drifting on the sea breeze through the old alleys of Naples. This dish uses classic, unpretentious methods to bring that gentle coastal breeze straight to your dining table. By using shrimp oil extracted right in the pan and relying simply on sea salt and black pepper, it coaxes out the pure, original umami of the sea. It proves that an ordinary meal can effortlessly evoke the relaxed, sun-drenched spirit of the Mediterranean coast.
Ingredients
- 200 g spaghetti
- 150 g raw shrimp (with heads and shells)
- 100 g squid (cleaned and sliced)
- 100 g clams (cleaned)
- 4 tbsp basil pesto
- 2 tbsp butter
- 1 handful cherry tomatoes
- to taste sea salt
- to taste black pepper
Instructions
- 1Slice the cherry tomatoes
Place the fresh cherry tomatoes on a checkered wooden cutting board and use a knife to carefully slice them in half.
Tip: Using a serrated knife can make slicing through the delicate tomato skins much easier. - 2Peel the shrimp
Working on a wooden board, use your hands to carefully peel the shell off the raw shrimp. Keep the shrimp heads reserved to extract their rich oil later.
Tip: Save the shells and heads, as they hold incredible seafood flavor perfect for the oil base. - 3Cook the spaghetti
Bring a white pan of water to a rapid boil. Add the long strands of spaghetti and let them soften into the bubbling water, cooking until they reach an al dente texture.
Tip: Ensure the water is generously salted before adding the pasta to build flavor from the start. - 4Melt the butter
Heat a black frying pan and add a square pat of butter. Use a wooden spatula to move the butter around until it melts completely.
Tip: Keep the heat on medium so the butter melts gently without burning or browning too quickly. - 5Fry the seafood
Place the peeled shrimp, shrimp heads, and squid pieces into the melted butter. Fry them until golden brown and full of juice, allowing the shrimp heads to release their savory oil. Season with freshly ground black pepper.
Tip: Press down gently on the shrimp heads with your spatula while frying to extract maximum umami flavor into the pan. - 6Scoop the pesto
Use a metal spoon to scoop a generous amount of vibrant green basil pesto from its glass jar. This will add the refreshing Mediterranean fragrance to the finished pasta.
Tip: Give the pesto a quick stir in the jar before scooping to ensure the oil and basil are evenly mixed. - 7Add Green Basil Pesto
Dollop fresh green basil pesto directly onto the center of the neatly piled cooked spaghetti in a white serving bowl.
Tip: Add the pesto while the pasta is still warm to help release the fragrant herbal oils. - 8Garnish with Seafood
Carefully arrange the pan-seared shrimp, clams, and squid over the pesto pasta using chopsticks to complete the dish presentation.
Tip: Position the seafood attractively around the rim and center of the bowl to highlight the colors.
