Spaghetti with seafood and Niçoise
Spaghetti with seafood and Niçoise
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| Spaghetti with seafood and Niçoise |
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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