Spaghetti Del Pescatore (Fisherman’s Spaghetti) with Celery and Fennel Salad

Spaghetti Del Pescatore is a fisherman's spaghetti that includes shellfish of any kind, such as clams, mussels, and shrimp. Sarda Bamberg/Pexels

By Linda Gassenheimer From Tribune News Service

Spaghetti del Pescatore (Fisherman’s Spaghetti) is the kind of simple dish that makes Italian food so enticing. I have adapted a recipe I tasted on the tiny island of Elba off the western coast of Italy. This recipe uses mussels and shrimp, but any shellfish including clams or lobster 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:

• You can find crushed red pepper in the spice section of the supermarket.
• Buy pre-shelled shrimp.
• 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.

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