Spaghetti di Mare à la Renata

Ingredients for 2 servings:

• 250g spaghetti
• 2 small cans of tomatoes, peeled
• 100 g prawns or king prawns, peeled
• 5 surimi sticks
• 50 g squid(s) (chopped tubes)
• 50 g mussels or fish fillet
• 1 garlic clove(s)
• 1 shallot(s)
• e.g. Parmesan, grated
• some olive oil, virgin
• Vegetable stock cubes, some for seasoning
• 1 shot of red wine
• e.g. rosemary, ground
• n. B. Oregano, shredded
• 1 handful of fresh basil
• ½ tsp sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the spaghetti al dente according to the package instructions (you’ll need to add a little more cooking time later). Drain the pasta and toss it in a saucepan with a little olive oil. Peel the shallot, dice it, and cook it in a deep pan with the crushed garlic until translucent. Add the peeled canned tomatoes, chop them up a little, and season with all the spices, sugar, herbs, and vegetable stock cube. Chop in the basil leaves. Then add the seafood and chopped surimi. Also add a splash of red wine and simmer gently for about 10 minutes. Line an ovenproof dish with aluminum foil (no liquid should seep through to the bottom). Spread the pasta on the foil, add a little more oil, and toss it lightly with plenty of Parmesan cheese, being careful not to damage the foil. Pour the sauce and seafood over the mixture and seal the foil tightly. Cook in a preheated oven at 220°C for about 20 to 25 minutes. Then open the aluminum foil and divide the contents evenly among plates. Sprinkle with Parmesan cheese to taste and serve. The most airtight aluminum packaging possible will intensify the flavor during cooking. Tip: Of course, you can vary the seafood—simply leave out what you don’t like or don’t have on hand. The seafood doesn’t have to be fresh. I usually use frozen shrimp, and cheaper shrimp will do, too. It doesn’t have to be the super-sized king prawns.