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🍝 Spaghetti with Seafood

617 kcal · 30 min · 4 servings

Ingredients

• 400 g spaghetti
• salt
• 250 g cherry tomatoes
• 1 red chili pepper
• 250 g large shrimp (kitchen-ready and deveined)
• 200 g squid tubes (kitchen-ready;)
• 450 g mussel (e.g. blue mussels)
• 2 garlic cloves
• 2 tbsp olive oil
• 120 ml dry white wine
• 100 ml fish stock
• pepper (from the mill)
• 1 handful fresh basil

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the spaghetti to the boiling water and cook until al dente.
3. 3. Wash the tomatoes under running water.
4. 4. Cut the washed tomatoes in half.
5. 5. Wash the chili pepper under running water.
6. 6. Slice the chili lengthwise.
7. 7. Remove the seeds and white inner membranes from the chili.
8. 8. Finely chop the deseeded chili.
9. 9. Rinse the prawns under cold water.
10. 10. Rinse the squid under cold water.
11. 11. Let the prawns and squid drain in a colander.
12. 12. Score the squid flesh diagonally several times with a sharp knife.
13. 13. Cut the squid into bite-sized pieces.
14. 14. Wash the mussels under running water.
15. 15. Remove any dirt or beard fibers from the mussels.
16. 16. Peel the garlic cloves.
17. 17. Finely chop the garlic.
18. 18. Heat 2 tablespoons of oil in a large pot.
19. 19. Sauté the chopped chili briefly in the hot oil.
20. 20. Deglaze the chili with the wine.
21. 21. Add the stock to the pot.
22. 22. Add the mussels to the liquid.
23. 23. Place the lid on the pot.
24. 24. Simmer the mussels for 3 to 4 minutes until they have opened.
25. 25. Remove any mussels that have not opened.
26. 26. Remove the lid from the pot.
27. 27. Reduce the liquid over high heat.
28. 28. Reduce the heat to a medium setting.
29. 29. Add the tomato pieces to the pot.
30. 30. Add the prawns to the pot.
31. 31. Add the squid pieces to the pot.
32. 32. Heat everything briefly until the seafood is cooked through.

Nutrition per serving

• kcal: 617
• Protein: 47 g · Fett/Fat: 10 g · Carbs: 78 g