Seafood in cream sauce with spaghetti

Ingredients for 4 servings:

• 400g spaghetti
• 500 g seafood, mixed, frozen
• 1 large onion(s)
• 2 tbsp oil, neutral or olive oil
• 1 garlic clove(s), as desired
• 250 g sweet cream
• 1 shot of white wine, if needed or for taste
• salt and pepper
• Chili flakes, from the mill
• 1 tbsp Flour, if needed
• 2 tbsp white wine, or water to thicken (only if needed)
• Fresh herbs, as desired

Instructions

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

20-minute quick meal

First, boil a large pot of water for the spaghetti, then add the salt. Finely chop the onion and garlic clove. Sauté everything in a pan with oil. When the onions and garlic are nice and translucent, add the cream to deglaze. If desired, add a small splash of white wine to taste. When the spaghetti water is boiling, add the spaghetti. Add the seafood to the pan and cook briefly in the sauce. Season the mixture with salt, freshly ground pepper, chili flakes, and perhaps a little white wine. If the mixture seems too runny, you can create a nice thickening sauce by stirring in a smooth mixture of water or white wine and flour. When the spaghetti is cooked al dente, drain it and add it to the seafood cream sauce. Let it simmer for a short time, then season again with salt, pepper, and fresh herbs. This goes well with a hand-picked leaf salad with a lovely vinaigrette.