Seafood Pasta

Ingredients for 2 servings:

• 250 g whole wheat spaghetti or other pasta
• 1 large onion(s)
• 3 garlic cloves
• 100 ml white wine
• 200 g clams
• 2 m.-sized squid(s), calamari or 1 octopus arm
• 4 m.-sized prawns
• 1 m.-sized chili pepper(s), slightly hot
• 30 g bottarga or maruca (dried fish roe)
• 3 sprigs of thyme
• 1 bay leaf
• 30 ml olive oil
• salt and pepper
• 1 bag of baby spinach, optional (approx. 200 – 250 g)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Bring a pot of water to a boil with salt and bring to a boil. Meanwhile, halve the onion and roughly chop one half. Crush one of the garlic cloves with the flat side of a knife or the heel of your hand. Score the back of the prawns and remove the shell, legs, and intestines. Leave the head on, as it is important for the flavor. Alternatively, the prawns can be cooked whole and the head and shell removed later. Once the water is boiling, add the squid, onion, garlic, and bay leaf to the water. Cook for about 10 minutes, depending on the size of the squid, until they are soft and flake easily from a fork. Octopus arms may need more time. After the squid have been in the boiling water for 5 minutes, add the clams to a pan with a little water. Cover the clams with a small lid and cook over high heat for 5 minutes. All the clams should then have opened. Discard any clams that are not open. Set the clam liquid and the clams aside in a bowl. Remove the squid from the water, roughly remove the skin, and cut into bite-sized pieces. Reserve the stock. Finely chop the bottarga/maruca. Press or roughly chop the remaining garlic cloves. Finely chop half the onion and finely slice the chili pepper. Heat a pan and add the olive oil. Sauté the onions, then add the bottarga and chili, followed by the garlic. Sauté briefly, then deglaze with white wine. Add the mussel stock, the prawns, the squid pieces, the picked thyme, and a little of the squid cooking liquid. Simmer for about 10 minutes. Season with salt and pepper to taste. Bring a pot of water to a boil and add plenty of salt. Cook the whole-wheat spaghetti according to the instructions, but cook for a shorter time rather than longer. Return the pan with the seafood to the heat and bring back to the boil. Add a few tablespoons of pasta water to the pan and simmer gently. Optionally, spread the baby spinach over the simmering seafood and let it cook with the pasta for about 2 minutes. Add the al dente pasta directly from the pot to the seafood and mix gently. Serve.