Spaghetti Aldoffo

Recipe

Main Dish
Spaghetti Aldoffo

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

6
Servings
10min
Prep
40min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Mix in crispy deep-fried zucchini into your calamari-filled pasta for an extra crunch.

    Watch how it comes together on Chef Edi’s segment, EdItalian, on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    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
    ½fresh 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
    c.Bar Harbor fish stock, plus additional as needed
    ½(17.6 oz.) Gustare Vita Passata sauce

    Things To Grab

    • Large stockpot
    • Colander
    • 2 large skillets
    • Slotted spoon
    • Paper towels
    • Plate

    Directions

    1. Bring a large stockpot filled with lightly salted water to a boil. Cook spaghetti according to package directions. Drain; set aside and keep warm.

    2. 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.

    3. 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.

    4. Add tomato sauce to skillet with remaining 4 tablespoons parsley. Cook over medium heat for 20 minutes or until slightly thickened.

    5. 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.

    Nutrition facts

    Servings

    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 175mg
    • Sodium: 170mg
    • Total Carbohydrates: 65g
    • Protein: 24g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 15%

    Recipe Source: