As with pasta carbonara or even with the Bolognese sauce itself, the reality of this Italian recipe it is far from resembling to what we have done with the original preparation in Spain.
This recipe for spaghetti a la marinera is quite different from the classics spaghetti alla marinara classics and, if we are purists, they would be closer to the spaghetti allo scogliowell the sauce marinara authentic It is made with tomato, anchovy and garlic, Meanwhile he scoglio it does carry certain shellfish.
They may be prawns and other crustaceans, in addition to some mollusks (such as mussels or clams), and also some cephalopods, being the most normal to incorporate squid or baby squid. Perhaps these spaghetti a la marinera are not purists, but a version of the scogliobut the reality is that they feel great.
Typical dish of Campania, a region in the south of Italy, characterized by its coasts, mozzarella and pizzas (its capital is Naples, one of the epicenters of pizza), you will surely repeat more than once with these spaghetti alla marinara sui generis.
The first part of this recipe consists of making the sauce, then moving on to making the spaghetti and putting everything together well in a saucepan. We must start by chopping the monkfish, we salt it, flour it and we mark in a wide and low saucepan with a pinch of oil.
When it is slightly marked and with some color, we remove it. There we will also poach the garlic and onion, chopped brunoise, over low heat for about 15 minutes. Add the brandy and wine and let reduce.
Add the paprika, integrate a little and add the grated tomato, spices and cook the whole over medium heat for 12 minutes. At this time we can also take the opportunity to start making the spaghetti.
Simply fill a tall, narrow saucepan with plenty of salted water and cook there, from the boil, for six or seven minutes, until we see that they are to our liking. When they’re ready, they drain in a colander.
While that happens, we keep an eye on the sauce. Add the broth, the monkfish and cook for six more minutes, just enough so that the monkfish does not dry out. Add the clams, the prawns and cook covered, taking advantage of the steam, another couple of minutes.
To finish, add the cooked spaghetti to the sauce pan, rectify the sauce with salt if necessary, We integrate all the ingredients well and serve hot.
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With what to accompany spaghetti a la marinera
There are certain sacrileges that an Italian would not commit by preparing a dish like this and they are, among other things, do not use a short pasta for her (sauces with shellfish and fish go better with long pasta, as in fettuccine all vongole) or add cheese —this is off limits for pasta with fish—.
Still, we can open fire with a appetizer based on certain antipasti such as a Sicilian caponata or with a caprese salad, which are very easy to solve and always appetizing. We could also bet on a pantesca salad, although it is more forceful, but it also suits you perfectly. For dessert, keeping the touch of southern Italy, nothing better than some Sicilian cannoli.
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