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🍝 Spaghetti with Seafood

948 kcal · 30 min · 4 servings

Ingredients

• 4 Tomaten
• 150 g fresh Venus clams
• 150 g fresh mussels
• 300 g Shrimps
• 0.125 l Weißwein
• 1 Zwiebel
• 2 Knoblauchzehen
• 300 g Spaghetti
• 2 tbsp olive oil
• 0.5 bunch Petersilie (gehackt)
• salt
• pepper

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Shock the tomatoes immediately in cold water.
3. 3. Remove the skin from the tomatoes.
4. 4. Quarter the tomatoes and remove the seeds.
5. 5. Roughly chop the tomato flesh.
6. 6. Scrub the clams clean under running water.
7. 7. Discard any clams that are already open.
8. 8. Place the clams and wine in a pot.
9. 9. Cook the clams over low heat with the lid on for 8 minutes.
10. 10. Remove the clams from the pot as soon as the shells have opened.
11. 11. Keep the clams warm under a lid.
12. 12. Discard any clams that did not open.
13. 13. Peel the onion and garlic.
14. 14. Chop the onion and garlic finely.
15. 15. Heat the oil in a pan.
16. 16. Add the shrimp, onions, and garlic to the pan.
17. 17. Sauté the ingredients briefly.
18. 18. Deglaze the pan with the clam broth.
19. 19. Add the chopped tomatoes to the sauce.
20. 20. Let the sauce simmer for 10 minutes.
21. 21. Cook the spaghetti in plenty of salted water.
22. 22. Season the sauce with salt and pepper.
23. 23. Wash the parsley.
24. 24. Set aside a few parsley leaves for garnish.
25. 25. Chop the rest of the parsley finely.
26. 26. Stir the chopped parsley into the sauce.
27. 27. Add the clams back to the sauce.
28. 28. Heat the clams briefly with the lid on.
29. 29. Drain the pasta.
30. 30. Toss the pasta immediately with the sauce.
31. 31. Serve the spaghetti sprinkled with the reserved parsley leaves.

Nutrition per serving

• kcal: 948
• Protein: 65 g · Fett/Fat: 17 g · Carbs: 121 g