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SPAGHETTI LA SPADELLATA

Updated on May 25, 2011

This is a true blue recipe. It's fool proof and easy for either a beginner or novice. So go ahead, give it a try. There are so many memories made around food, let this be one of them.

What You Will Need:

5 quarts water

1 and 1/2 teaspoons salt

1 pound spaghetti

1 pint light cream

1 heaping tablespoon tomato paste

1/2 cup fresh, grated hard cheese

10 medium size shrimp

20 scallops ~~~ and/or crab pieces, if you prefer

What to Do:

Bring the water and salt to a boil. Add spaghetti. Stir with wooden spoon (the only type I use) until water returns to a boil. While the spaghetti is cooking, pour the cream into a large skillet over low heat. DO NOT let the cream boil. When the cream is very hot, add the tomato paste and stir until dissolved. The color should be a pale pink. This is when you add the seafood.

Take the al dente' spaghetti and place in your spaghetti bowl. Pour the cream sauce with seafood onto the spaghetti and stir until well mixed. Add the grated cheese. The rest is history!

'La vostra creatività è rafforzata mediante cottura. Godetevi l'esperienza.'

This means 'Your creativity is enhanced through cooking. Enjoy the experience.'

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