Spaghetti with cuttlefish, shrimp and pistachio
Ingredients · Servings 4
- 450 g Fried Spaghetti
- 250 g Cuttlefish
- 250 g Shrimp
- 40 g pistachios
- 80 g cherry tomatoes
- 30 g Onions
- Extra virgin olive oil
- Sale
- Parsley
- Basil
Method · 10 min
- The combination of shrimp and pistachios in spaghetti creates a rich and flavorful dish. The shrimp adds a touch of seafood, while the pistachios...
- The combination of shrimp and pistachios in spaghetti creates a rich and flavorful dish. The shrimp adds a touch of seafood, while the pistachios...
- The combination of shrimp and pistachios in spaghetti creates a rich and flavorful dish. The shrimp adds a touch of seafood, while the pistachios...
Put the pasta on to boil and in the meantime finely chop the shallot and the clove of garlic and add them to the pan with extra virgin olive oil, then fry lightly. Then add the cuttlefish, washed and cut into strips, and cook over medium heat for about 2-3 minutes.
Add the shrimp, both the peeled ones and those for garnish, then add the cherry tomatoes, previously diced into small cubes, the herbs, and the chopped pistachios. If needed, add a ladle of pasta water and cook for about a couple of minutes.
Drain the pasta (keeping some of the water aside) and mix, or better yet, toss the pasta with the ingredients if you can.
