Seafood spaghetti is a rich and colorful dish, a riot of flavors that among molluscs, crustaceans, cephalopods and fish requires a certain skill - and a large napkin - even to be eaten. The young chef Giuseppe Iannotti of Kresios, a restaurant which has just been awarded a second Michelin star in the province of Benevento, presents a gourmet and "synthesis" version, where 50 fish converge in a strong impact dish, while solving at the same time the difficulties of the original recipe.

In collaboration with Monograno Felicetti https://www.felicetti.it/en/shop-past...

See also Seafood Spaghetti recipe by Gianfranco Pascucci:    • Spaghetti ai frutti di mare dello che...  

INGREDIENTI/INGREDIENTS
10 pax
Pesci (circa 50 specie)/Fish (about 50 species) 9 kg
Olio EVO/EVO oil 200 g
Concentrato di pomodoro/Tomato paste 300 g
Spicchi d'aglio/Garlic cloves 3
Ghiaccio/Ice qb/to taste
Spaghetti Monograno Felicetti 350 g

Discover all the ItaliaSquisita episodes dedicated to seafood:    • Risotto alla pescatora: mare vs. lago...  

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