Spaghetti alla Bucaniera, better than those with clams. The red version with milk makeup to make them creamy without cream

Spaghetti alla bucaniera is a richer version of ingredients and flavors than the classic spaghetti with clams. The name derives from the pirates, who, according to the legend, are fond of this first one. A seafood recipe perfect for Sunday lunch and very creamy and also easier to prepare. It is important that the fish is fresh and that the ingredients are of excellent quality. So let’s see how to prepare it.

Spaghetti alla Bucaniera, Ingredients

Spaghetti 320 g
Clams 100 g
Octopus 100 g
Shrimp tails 100 g
Tomato pulp 500 g
3 cloves garlic
Parsley 1 bunch
Extra virgin olive oil to taste

Salt to taste
Pepper as needed

For the milk cream, ingredients

500 ml of whole milk
50 grams of flour 00
50 gr of butter

Spaghetti alla Bucaniera, Preparation

Let’s start preparing our spaghetti alla Bucaniera by preparing a delicious milk cream that will give that creamy touch to the dish. Then we boil the milk in a saucepan, then turn off the heat and let it rest for just 5 minutes. Then add the flour and mix quickly so as not to make lumps. Put the saucepan back on the flame just long enough for it to thicken. Turn off the heat again and add the butter, salt and pepper. Melt. The milk sauce is ready. Set aside.

Now take a saucepan and brown the peeled and crushed garlic in extra virgin olive oil. Add the tomato and season with salt and pepper to taste. Then continue cooking over medium heat for a quarter of an hour. In another pan, sauté another clove of garlic, when it is golden brown add the chopped octopus, stir and continue cooking over medium heat.

When the octopuses are cooked, add the shrimp tails and clams to the pan and wait for them to open. Remove the open clams and peel them (keep some aside for decoration) then pour them into the tomato along with the octopus and shrimps. Finally add a few tablespoons of milk sauce until the color reaches a nice pink. Meanwhile, cook the spaghetti in abundant salted water and drain when al dente. Pour the spaghetti into the pan with the sauce and mix everything to mix the ingredients well. Our spaghetti alla bucaniera are ready. Serve and complete with a sprinkling of freshly chopped parsley and the remaining shelled clams that you had set aside. Enjoy your meal!

Read also: Spaghetti alla Montecristo, creamier and tastier than spaghetti with clams. The trick of the 2 spoons for the greedy cream

spaghetti alla buccaniera