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Ah, let me tell you about this seafood chitarra, you see. It’s a lovely dish, real fancy-like, but not too hard to make if you got the right stuff. Now, chitarra pasta, it ain’t like your regular spaghetti. No, ma’am! It’s got a square shape, and that helps it hold onto all the yummy sauces and seafood you put on it.
Now, this pasta comes from Abruzzo, a place in Italy, and they make it using simple things like durum wheat semolina and water. Can you believe that? Just two ingredients! But, oh, how they work it! They use this tool called a chitarra, which means ‘guitar’ in Italian. It’s a frame with wires on it, and they roll the dough through these wires to get that nice shape. Makes it all chewy and perfect for soaking up the sauce!
When you cook this seafood chitarra, you gotta have some fresh seafood. I like to use clams, mussels, and shrimp, but you can pick what you like best. Just make sure it’s good quality, you don’t want no old fishy stuff! The seafood gets all mixed up with that lovely chitarra pasta, and it’s like a little party in your mouth!
- Ingredients for Seafood Chitarra:
- 7 oz spaghetti alla chitarra
- 2-3 mixed seafood (clams, mussels, shrimp)
- Olive oil
- Garlic, chopped
- Fresh parsley, chopped
- Salt and pepper to taste
First off, you gotta roll that chitarra pasta out. Dust it with some fine semolina flour so it don’t stick. Then, you cut it into nice little squares, about the size of your thumb, maybe a bit bigger. Let it air dry for a little while, about 4 hours, if you can. This helps it get that nice texture!
While the pasta is drying, you can get your seafood ready. Heat up some olive oil in a big pan, and toss in the garlic. Let it sizzle for a minute or two, don’t burn it now! Then, add in your mixed seafood. Cook it until it’s just done; you don’t want it all chewy, y’know? Season with salt and pepper, and sprinkle some fresh parsley on top for that extra flavor.
Now, when the chitarra pasta is ready, you cook it in a big pot of salted boiling water. It don’t take long, just a few minutes. You want it al dente, which means it’s cooked but still a little firm. Drain it and then toss it right in with that seafood in the pan. Mix it all together, and let those flavors blend. It’s just divine!
And there you have it! Your seafood chitarra is ready to serve. You can add a little more parsley on top, or even some grated cheese if you fancy it. Just make sure to sit down and enjoy it with your loved ones. It’s the kind of dish that brings people together, just like a good old-fashioned meal!
So next time you want something special, give this seafood chitarra a try. It’s simple, it’s tasty, and it’ll make you feel like you’re right there in Italy, enjoying a sunny day by the sea. Happy cooking, folks!
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Tags：[seafood, chitarra, pasta, Italian cuisine, cooking, recipes]
