Spaghetti Al Nero Di Seppia with Clams | PC.ca

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Spaghetti Al Nero Di Seppia with Clams

A shallow pot containing black squid ink spaghetti with clams, shrimp & red peppers next to a serving spoon.

PC Black Label Nero Di Seppia Spaghetti

Spaghetti Al Nero Di Seppia with Clams

This bedazzling entrée is brimming with fresh clams, herbed shrimp, and tossed with a blending of ol...

This bedazzling entrée is brimming with fresh clams, herbed shrimp, and tossed with a blending of olives, wine, aromatic vegetables and our exceptional Peperoncini Piccanti. With its bold colour and delicate flavour, Nero di Seppia Spaghetti from Italy is the ideal pasta for this showstopper dish.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 8
  • Dish Type: Italian
  • Season: Spring
  • Course: Main
  • Main Ingredient: Spaghetti
  • Calories

    490 cal

  • Total Fat

    18 g

  • Sodium

    880 mg

  • Total Carbohydrate

    54 g

  • Dietary Fiber

    4 g

  • Protein

    22 g

Spaghetti Al Nero Di Seppia with Clams

A shallow pot containing black squid ink spaghetti with clams, shrimp & red peppers next to a serving spoon.

PC Black Label Nero Di Seppia Spaghetti

  • Calories

    490 cal

  • Total Fat

    18 g

  • Sodium

    880 mg

  • Total Carbohydrate

    54 g

  • Dietary Fiber

    4 g

  • Protein

    22 g

How to make

Ingredients

  • 1/2 cup (125 mL)

    Extra virgin olive oil
  • 1

    Onion, diced
  • 1-1/2

    PC®Sweet Long Peppers, cored, halved and diced
  • 1/2 tsp (2 mL)

    Salt
  • 3/4 cup (175 mL)

    Pitted kalamata olives, halved
  • 3

    Cloves garlic, minced
  • 2 tbsp (25 mL)

    PC®Black Label Peperoncini Piccanti Hot Red Chili Peppers In Oil
  • 3 lb (1.5 kg)

    Littleneck clams, scrubbed and well rinsed
  • 2 cups (500 mL)

    Dry white wine
  • 1 pkg (454 g)

    PC®Raw Zipperback Black Tiger Shrimp – Jumbo, thawed and peeled with tails left on
  • 1 pkg (500 g)

    PC®Black Label Nero Di Seppia Spaghetti
  • 1/2 cup (125 mL)

    Chopped fresh parsley

How to make

  • Step 1

    In large heavy-bottomed saucepan or Dutch oven, heat 1/4 cup (50 mL) of the olive oil over medium heat. Cook onion, stirring, for 3 minutes. Add sweet peppers and 1/4 tsp (1 mL) of the salt; cook, stirring, for about 4 minutes or until very soft. Add olives and garlic; cook for 1 minute. Stir in piccanti until combined.

  • Step 2

    Increase heat to high. Add clams; cook, shaking pan gently, for 2 minutes. Pour in wine; bring to a boil. Cover and steam for 1 minute. Add shrimp; cover and continue to cook for 4 to 5 minutes or until clams open wide and shrimp are cooked through. Remove from heat and discard any clams that do not open.

  • Step 3

    Meanwhile, in large pot of boiling salted water, cook spaghetti for 7 to 9 minutes or until tender but firm. Drain, reserving 1/3 cup (75 mL) of cooking water. Add spaghetti to clam mixture, tossing to combine. Transfer to large serving platter; toss with remaining 1/4 cup (50 mL) olive oil, remaining 1/4 tsp (1 mL) salt, parsley and some of the reserved cooking water, if desired. Serve with additional piccanti on the side, if desired.

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