Seafood Spaghetti

This is another hand-written recipe on an index card which is based on notes Lisa took while visiting her parents. She is not sure of the original source, except that it might be from a trip they took to Italy.

1/2 pound fresh or frozen shrimp or shellfish, without shells
2 plum tomatoes (ripe), chopped
2 cloves garlic, chopped
1/4 cup olive oil or vegetable oil
1 bunch of basil, chopped
salt and pepper, to taste
14  ounces spaghetti (fine)
1 tsp grated pecorino or romano cheese

Put shellfish in a pan with tomatoes, garlic, half the oil, basil, salt and
plenty of pepper. Cover and simmer for 20 minutes. Cook pasta
separately in salted water with the rest of the oil. Drain and put in a
serving bowl. Pour sauce over pasta and sprinkle with cheese before

Adventures while cruising to the Caribbean, Mediterranean, and Black Seas in a Tayana 37 sailboat


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