Spaghetti with seafood

Ingredients for 4 servings:

• 500g spaghetti
• 250 g seafood
• 250 g king prawns
• 1 bunch of basil
• 1 m.-sized onion(s)
• 5 garlic cloves
• 2 cans of tomatoes, chopped
• 1 small pepper, red
• olive oil
• oregano
• Thyme
• pepper
• Salt
• Salt water for the pasta

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

Neapolitan style

First, heat a pan with a little olive oil. Fry a finely chopped garlic clove in it. Add the seafood and king prawns and fry for about 5 minutes. Set the seafood and the broth aside. Finely chop the torn basil and fry it in the pan with a dash of olive oil. Add the finely chopped onions and the remaining finely chopped garlic and fry briefly. Don’t overcook the pan; otherwise, the garlic will taste bitter. Immediately deglaze everything with the tomatoes and season with salt, pepper, thyme, and plenty of oregano. Then add the finely chopped chili peppers. Let the mixture sit for about an hour so the herbs can fully develop their flavor. Meanwhile, cook the spaghetti according to the package instructions until al dente. After half an hour, bring the tomato sauce to a boil and remove from the heat. Add the seafood and broth to the pan and stir well, seasoning again with salt and pepper if necessary. Toss the drained spaghetti directly into the sauce in the pan and serve immediately. Parmesan cheese also goes well with it.