Pasta with squid and scallops

Ingredients for 2 servings:

• 4 squid tubes, cleaned (possibly frozen)
• 2 tbsp olive oil
• 1 onion(s), diced
• 1 garlic clove(s)
• ½ pepper, mild (pepper)
• 200 g soup vegetables, very finely chopped
• 50 ml vermouth (Noilly Prat)
• 1 slice(s) lemon(s)
• 200 ml fish stock
• 2 sprigs of thyme, leaves picked
• 50 ml cream
• 30 g butter, salted
• 200 g mussels (scallops)
• Oil, for frying
• ½ bunch parsley, chopped
• 200g spaghetti

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Holiday home recipe

Cook the spaghetti. Cut the squid tubes (if frozen, then thawed slowly in the refrigerator) into rings and fry in hot olive oil. Reduce the heat and gently sauté the onion and garlic. Add the finely chopped chili pepper and the finely chopped vegetables, and simmer for a few minutes while stirring. Deglaze with the Noilly Prat and let it simmer slightly. Add the lemon wedge and zest, along with the fish stock, season with thyme, salt, and pepper, and simmer for 45 minutes. Stir in the cream and salted butter. Fry the scallops separately in a pan in hot oil for about 2 minutes, turning occasionally. Let them simmer in the sauce for a short while and serve with the cooked spaghetti. Sprinkle with the chopped parsley. Alternatively, you can also prepare the dish with diced scallops. Scallops are cheaper, but they taste very similar.