Spaghetti with seafood

Spaghetti with seafood

Total: 35 Min. | Active: 35 Min.
lactose-free
Nutritional value / people: 479 kcal
, Fat: 7 g
, Carbohydrate: 74 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Spaghetti

400g spaghetti
salted water, boiling

Sauce

2 garlic cloves
1 red chilli pepper
4 anchovy fillets, in oil
1 tomato
50g pitted green olives
1bunch flat-leaf parsley

Seafood

1tbsp olive oil
1bag frozen mixed seafood (400 g), defrosted
½dl white wine
2pinches sugar
¼tsp salt
a little pepper
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How it's done

Spaghetti

Cook the spaghetti in salted water until al dente, drain and keep warm.

Sauce

Crush the garlic, deseed the chilli pepper and chop finely with the anchovy fillets. Dice the tomatoes, chop the olives, finely chop the parsley.

Seafood

Heat the oil in a large pan, briefly sauté the garlic, chilli pepper and anchovies. Add the tomatoes and olives and cook briefly. Add the seafood and parsley and cook briefly. Pour in the wine, season, simmer for approx. 5 mins. Serve the spaghetti with the seafood on top.

Good to know
Tip: replace green olives with black olives.

How-tos

Skinning tomatoes

Skinning tomatoes

Deseeding and cutting chilli peppers

Deseeding and cutting chilli peppers

Cutting and chopping herbs

Cutting and chopping herbs

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