Giorgio treats us to a gourmet feast nearly every night we stay with the Rampon family. Tonight is seafood spaghetti.
He begins by cleaning and preparing octopus and squid.
Once the seafood is prepped, Giorgio throws chopped parsley, sliced garlic and red pepper flakes into a hot skillet. He adds the seafood and sautés. About a cup of white wine (he used a Pignoletto from Bologna) swirls in and a touch of tomato sauce finishes the dish. Griorio gracefully lays the lid on top of his masterpiece.
Meanwhile, the spaghetti boils in water. Once ready, Giorgio adds the pasta into the sauce pan plus one ladle of pasta water. All components are mixed and served.
The seafood is perfectly cooked and marries beautifully with the spicy red pepper and soultry wine. What a classic.