A pasta dish that captures the essence of the Mediterranean: Penne with seafood and wild fennel combine squid, baby octopus, and shrimp in a creamy, aromatic sauce enhanced with anchovy paste and wild fennel. The cream adds smoothness, while a pinch of chili gives it a lively kick. A perfect balance of sea, land, and Sicilian tradition.
Mediterranean
Traditional
Seafood
Penne with seafood and wild fennel
A creamy and aromatic seafood pasta featuring squid, baby octopus, shrimp and wild fennel — a true taste of the Mediterranean.
Ingredients
- 2 cloves garlic
- Olive oil to taste
- 200 g squid
- 200 g baby octopus
- 200 g peeled shrimp
- 100 g wild fennel
- 500 g penne
- 150 g cooking cream
- 150 g peeled tomatoes
- White wine to taste
- Salt to taste
- Ground chili pepper to taste
- Anchovy paste to taste
- Parsley to taste
Tools
- Saucepan
- Frying pan
- Knife
- Pot
- Wooden spoon
- Colander
Instructions
- Chop the garlic and sauté in olive oil.
- Add chopped squid and octopus, deglaze with white wine.
- Stir in chopped tomatoes, salt and chili; cook for 15 minutes.
- Boil the wild fennel in salted water, chop finely and sauté with anchovy paste.
- Combine everything in a pan, add cream and bring to a gentle boil.
- Add half-cooked penne, mix well and cook until al dente.
- Top with shrimp and cook gently until done.
- Serve with fresh parsley.
Nutritional values (per serving)
Calories
570 kcal
570 kcal
Fat
18 g
18 g
Carbohydrates
68 g
68 g
Protein
32 g
32 g
Sugar
5 g
5 g
Fiber
4 g
4 g
Sodium
380 mg
380 mg
This post is also available in: Italiano (Italian)
