Spaghetti with seafood

Spaghetti with seafood: a classic recipe

To prepare spaghetti with seafood according to the classic recipe you will need:

• 400 g of spaghetti


• 750 g of seafood (you can take a ready mix of "sea cocktail")


• 800 g of mashed tomato pulp


• 1 tbsp. white dry wine


• 1 small onion


• 2 cloves of garlic


• 1 pinch of saffron


• 1 tsp shredded basil leaves


• 4 tablespoons olive oil


• salt, pepper - to taste

Pour the saffron into the wine and leave to stand on 10-15minutes. At this time, wash the seafood, put it in a saucepan and fill it with real wine with saffron. Bring to a boil and cook for 4 minutes. Then remove the pan from the fire, cover it and put it in a warm place.

While seafood is insisted, do it.cooking tomato sauce. Peel and chop garlic and onions. Preheat half the olive oil in the saucepan, then reduce the heat, add onion and garlic and cook for 6 minutes. Then add the flesh of tomatoes, basil and a glass of water. Salt, pepper and cook for half an hour on medium heat.

Cook the spaghetti in the usual way, drop it oncolander, transfer back into the pan and mix with the remaining olive oil. Mix seafood and tomato sauce, put spaghetti, stir and warm for 30 seconds, stirring constantly. Spaghetti with seafood ready!

Spaghetti with mussels in cream sauce

For cooking spaghetti with mussels in cream sauce, take:

• 300 g of spaghetti


• 200 g of ready mussels


• 1 tbsp. dry white wine


• 140 ml of creamy cream


• 2 tablespoons olive oil


• 1 small onion


• 2 cloves of garlic


• 2 tablespoons chopped parsley


• 1 tbsp. chopped chives


• grated peel of half a lemon


• salt, pepper - to taste

Boil spaghetti in salted water (preferably takefor this large saucepan). While the spaghetti is cooked, heat the oil in a saucepan, put finely chopped onions into it and fry for 5 minutes until it becomes soft. Add finely chopped garlic and cook for 1 more minute.

Then pour the wine into the pan, bring the futuresauce until boiling and cook for 3-4 minutes. Add the lemon zest, cream and warm the sauce. After that, mussels, greens and seasonings are added to the pan. Mussels can not be digested, otherwise they will become stiff, so the ready sauce should be immediately removed from the fire and mixed.

When the spaghetti is ready, remove them from the heat, add the sauce and mix thoroughly. Spaghetti with mussels in cream sauce can be served to the table!

Spaghetti with seafood in a bag

To make spaghetti with seafood in a bag (spaghetti with seafood in Tuscan) you will need the following ingredients:

• 700 g fresh or chilled seafood


• 250 g of spaghetti


• 500 g canned tomatoes in own juice


• 1 tbsp. dry white wine


• 4-5 tablespoons. olive oil


• 5-6 cloves of garlic


• 1 tbsp. grated Parmesan


• fresh basil, salt, sugar, pepper - to taste


• parchment paper

Put a large pot of water on the stove andsimultaneously turn on the oven - it should warm up to 180 degrees. Rinse seafood in salt water. Half of the olive oil is heated in a deep frying pan, squeeze into it 2 cloves of garlic and fry until golden. Then take out the garlic, cool the resulting garlic oil and add the tomatoes along with the juice.

Bring the tomato juice to an intense boil andchop the tomatoes right in the pan (it's convenient to do with the noise). When the tomato sauce begins to thicken, lower the temperature and salt the sauce. He must seem a little too salty. Then add sugar (you need to achieve a sweet and sour taste) and ground pepper. After stirring the sauce, add finely chopped remaining garlic and basil. Mix again, add seafood, bring to a boil and remove the frying pan from the plate.

Spill the spaghetti into the boiling water, beforehandsalt it and add a tablespoon of olive oil. You need to cook spaghetti until half cooked! Then discard them in a colander, sprinkle with olive oil and mix.

Baking parchment on a baking sheet,so that its edges approximately 10 cm beyond the borders of the tray. Put the spaghetti on the parchment, on top of it put the sauce with seafood and pour it all with wine. Collect the protruding edges of the paper so that you have a bag of parchment paper with spaghetti inside, but do not remove it from the tray. Put the spaghetti in the oven for about 15 minutes.

Before serving, mix spaghetti with sauce and sprinkle with Parmesan. Spaghetti with seafood in a bag can be served directly in parchment paper or put on a dish. </ P>

Bon Appetit! And do not forget to try also spaghetti with shrimp in Creole.