Spaghetti with anchovies, shrimp and sole
4 servings
25 minutes
Spaghetti with anchovies, shrimp, and sole is an exquisite dish of Italian cuisine that combines marine flavor notes with the tenderness of a creamy sauce. Anchovies dissolve in oil to add richness and depth to the dish, while shrimp and sole fillet contribute a delicate texture. Cherry tomatoes bring a fresh tang balanced by a pinch of sugar, and basil enhances the aroma. Grana Padano adds refined creaminess while arugula provides a light spiciness. This dish not only delights the palate but also conveys the atmosphere of the Mediterranean coast where fresh seafood and quality ingredients create gastronomic magic. Perfect for dinner with a glass of white wine, it offers a harmony of flavors worthy of the finest Italian restaurants.
1
We cut the sole fillet into medium-sized cubes, clean the shrimp and remove the intestine, combine the shrimp with the sole, drizzle with olive oil, lemon juice, and add freshly ground pepper, mix and set aside for 10-15 minutes.
- Fillet of sole: 280 g
- King Prawns: 200 g
- Lemon: 1 piece
- Olive oil: 20 ml
- Mix of peppers: to taste
2
We pour olive oil into the pan. When the oil heats up a bit, we add crushed garlic and sauté it for 30 seconds. Then we add the anchovy fillets and stir them until they melt into a paste, ensuring the oil does not boil (temperature around 70 degrees), otherwise the anchovies will smell strongly of fish.
- Olive oil: 20 ml
- Garlic: 3 cloves
- Salted anchovies in oil: 50 g
3
Next, we add sole and shrimp to the anchovies, increase the heat, and fry for 3 minutes. Then we add cherry tomatoes and simmer for a couple of minutes, add salt carefully since the anchovies are quite salty, toss in a pinch of dried basil, and add a little sugar to reduce the excess acidity from the tomatoes, as the Italians do.
- Fillet of sole: 280 g
- King Prawns: 200 g
- Cherry in its own juice: 400 g
- Dried basil: to taste
- Salt: to taste
- Mix of peppers: to taste
- Dried basil: to taste
4
At the end, we will add cream and keep the sauce on the pan for another minute.
- Cream 20%: 200 g
5
Cook the spaghetti for exactly one minute less than indicated on your package, until al dente. At this stage, they are still firm and not overcooked.
- Spaghetti: 400 g
6
Combine spaghetti with the prepared sauce, sprinkle with grated cheese, add arugula, and serve immediately.
- Spaghetti: 400 g
- Grana Padano cheese: 50 g
- Arugula: 40 g