
Spaghetti with seafood a la Carmen
April 1st, 2018 | main dishes
Spaghetti frutti di mare, Espagueti con Mariscos, Spaghetti mit Meeresfrüchten, Spaghetti aux Fruits de Mer – fine sounding names for a wonderful dish. We liked it especially in the restaurant “Enriclai” in St. Cruz de La Palma, and we asked Doña Carmen for the recipe.
“No cream”, obviously that was the most important thing, we learned in the “Enriclai”. “You take a bit of tomato, onion, a bit of garlic and a potato, a few spices. And of course super fresh seafood.” Sure.
My captain and I had a lot of fun working out the recipe one evening with a good glass of wine. And the result is impressive – sorry, tasty.
Spaghetti with seafood a la Carmen
(4 portions – Attention: you need quite a big pan)
Wine recommendation
On La Palma of course we had a wine from the island. Back in Germany, we enjoyed the Spaghetti Frutti di Mare with a Tertiär Chardonnay & Weißburgunder dry 2016 of the Palatinate winery Wageck – a great addition to this dish.
And this is how the wife of the captain does it:
Personally, I always de-vein shrimps. Although there are no health reasons for it, I think it’s definitely more aesthetic. In fact, in many European countries, the intestine is not removed. Depending on soil conditions and ingested food, the intestine is more or less visible. I use a small, sharp pair of scissors, which I use only for this purpose. I cut the shell of the shrimp along the back, then I can lift out the usually black intestine with a toothpick or knife.
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