Spaghetti del Pescatore (Fisherman’s Spaghetti) is the kind of simple dish that makes Italian food so enticing. This recipe uses mussels and shrimp, but any shellfish may be substituted.
The accompanying salad uses fennel, a pale green bulb with darker, feathery leaves. It has a similar texture to celery and a very mild licorice flavor.
Shortcut tip: Omit the Celery and Fennel Salad and use a washed, ready-to-eat Italian-style salad instead.
Helpful Hints:
- Wash mussels under cold water. Tap mussels that are open to see if they will close. Discard any that remain open.
- You can find minced garlic in the produce section of most markets.
- Slice the celery and fennel in a food processor using the thin slicing blade.
- A quick way to chop fennel leaves is to snip them with a scissors.
Spaghetti Del Pescatore (Fisherman’s Spaghetti)
Yield 2 servings. Recipe by Linda Gassenheimer.