Spaghetti with seafood and cocktail tomatoes

Ingredients for 4 servings:

• 400g spaghetti
• 200 g shrimp(s), small, cooked, without shell
• 200 g squid(s), frozen (baby calamari)
• 4 garlic cloves
• 2 tbsp herbs de Provence (fresh if possible)
• 1 onion(s)
• 5 tbsp olive oil
• 200 g cherry tomatoes
• salt and pepper

Instructions

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

Cook spaghetti al dente as usual. Brown the shrimp and calamari in olive oil in a pan until crispy. Finely chop the garlic, onion, and herbs and add them over medium heat for 5 minutes. Halve the cherry tomatoes or add them whole to the pan. Season with salt and pepper. Stir in the cooked spaghetti and let it simmer for 5 minutes. Add a little more olive oil, if desired. You can also use clams instead of the baby calamari. Cook them in salted water beforehand and add them with the cherry tomatoes. You can sometimes find 400g of frozen seafood mix in the supermarket; it’s usually cheaper and also delicious.