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Seafood cocktail with spaghetti

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Ingredients for 4 servings:

  • 500 g spaghetti (Bavette No. 13)
  • 200 g seafood, frozen
  • 150 ml olive oil, cold-pressed
  • some ginger, grated
  • 3 garlic cloves
  • Herbs of Provence
  • Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Peel and finely dice the garlic cloves, lightly brown them in a pan with plenty of oil over medium heat, and add the ginger. Cook the spaghetti al dente according to the package instructions and then drain. Meanwhile, quickly cook the seafood in a pan. Combine the garlic oil, seafood, and spaghetti, season with salt and herbs, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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