Spaghetti with Fruits from the Sea

Ingredients for 4 servings:

• 500g spaghetti
• 500 g seafood, frozen or fresh
• 3 garlic cloves
• 1 m.-sized onion(s)
• 4 tomatoes
• 1 tbsp tomato paste
• 1 pinch(s) of sugar
• 1 cube of fish stock
• 1 shot of white wine
• 1 tbsp lemon juice
• 10 cocktail tomatoes
• 1 chili pepper(s)
• olive oil
• basil
• Parsley
• herbs, Italian
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Spaghetti with seafood, own creation

Cook the spaghetti according to the package instructions until al dente. Heat the olive oil in a large, high-sided frying pan. Sauté the very finely chopped onions and garlic cloves until translucent. Add the thawed, ready-to-cook seafood (or fresh squid in rings, shrimp, and shelled mussels) and sauté for a few minutes, until the liquid has almost evaporated. Deglaze with a good splash of white wine and the lemon juice, add 1 cube of fish stock, and let everything simmer slightly. Add the finely diced, skinned tomatoes and the finely chopped chili pepper, season with a little pepper and Italian herbs, stir in the tomato paste and a pinch of sugar, and let simmer briefly. If the sauce becomes too thick, simply add 1 to 2 tablespoons of the pasta water. About 2 minutes before the spaghetti is cooked, stir in the peeled and quartered cherry tomatoes, the finely chopped basil, and chopped parsley. Season with salt and pepper to taste. Mix the finished spaghetti into the Frutti di Mare and serve immediately.