Ingredients
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@bettybossi.ch
Spaghetti
Sauce
Seafood
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.
| Tip: | replace green olives with black olives. |
|---|
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