Spaghetti with seafood and Niçoise

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Spaghetti with seafood and Niçoise

Spaghetti with seafood and Niçoise





Spaghetti with seafood and Niçoise
Spaghetti with seafood and Niçoise
Ingredients
Number of people
-

4
+

400 g spaghetti

500 g frozen seafood (mussels, octopus, squid, clams...)

240 g peeled tomato

4 shallots

20 cl white wine

1 tablespoon grated parmesan cheese

1 drizzle of olive oil

1 pinch of Espelette pepper

1 pinch dried basil

1 drizzle of soy sauce



Preparation 
TOTAL TIME: 35 MIN
Preparation: 10 min
Cooking time: 25 min
Step 1
Cover and heat the bottom of a sauté pan (or frying pan) with olive oil.
Step 2
Peel and brown the shallots. When they are transparent, barely coloured, add the seafood (still frozen), medium heat.
Step 3
When they are slightly disgorged, add the espelette pepper, salt, pepper and dried basil, cover with white wine and increase the heat for 5 minutes.
Step 4
In a saucepan, boil the salted water and add the spaghetti.
Step 5
Cut the tomatoes into cubes. Keep the juice.
Step 6
Filter the juice from the seafood and store it.
Step 7
Add the tomatoes. Simmer until the tomatoes are completely melted.
Step 8
Gradually add the seafood juice (but only add a third or even half, no more).
Step 9
Add the parmesan cheese and a touch of soy sauce.
Step 10
Squeeze out the spaghetti and place a good ladle of seafood on each serving.
Step 11
Good app!
I add my grain of salt

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