Bring a large stockpot filled with lightly salted water to a boil. Cook spaghetti according to package directions. Drain; set aside and keep warm.
Servings and Ingredients
|1 package(s)||(1-lbs.) Gustare Vita spaghetti , dry|
|Mazola corn oil, for frying|
|1 ½ lbs.||fresh zucchini, sliced 1/4-inch-thick|
|2 tbsp.||Gustare Vita extra virgin olive oil|
|4 clove(s)||garlic, sliced|
|½||fresh jalapeno pepper, seeded and finely chopped|
|6 tbsp.||fresh parsley, finely chopped, and divided|
|1 lbs.||calamari, cut into bite-size pieces|
|1 oz.||dark rum, such as Kracken, or dry white wine|
|⅓ c.||Bar Harbor fish stock, plus additional as needed|
|½||(17.6 oz.) Gustare Vita Passata sauce|
Things To Grab
- Large stockpot
- 2 large skillets
- Slotted spoon
- Paper towels
Heat oil to 350 degrees in a large heavy-bottomed skillet. Fry zucchini in batches until golden brown and crispy, about 2 to 3 minutes per batch. Remove zucchini from oil with a slotted spoon and allow to drain on a paper towel lined plate; set aside.
Heat olive oil in another large skillet over medium high heat. Add garlic, jalapenos, and 2 tablespoons parsley. Saute 30 seconds to 1 minute, or until fragrant. Add calamari and rum to skillet. Carefully ignite rum. Allow alcohol to burn off and then carefully add fish stock. Continue cooking until calamari are opaque, about 5 to 10 minutes. Remove calamari from skillet with a slotted spoon, reserving juices in skillet.
Add tomato sauce to skillet with remaining 4 tablespoons parsley. Cook over medium heat for 20 minutes or until slightly thickened.
Add calamari, cooked spaghetti, and fried zucchini to skillet. Toss to combine; adding additional fish stock if needed to reach desired consistency; heat through. Divide pasta between 6 serving plates and garnish with additional parsley, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 175mg
- Sodium: 170mg
- Total Carbohydrates: 65g
- Protein: 24g
Falanghina Terredora Dipaolo white wine