Seafood Spaghetti

Ingredients

• 400 g spaghetti
• Salt
• 250 g large shrimp (pre‑cooked)
• 200 g squid rings
• 500 g mussels (e.g., Venus and Mytilus)
• 1 Garlic clove
• 2 tbsp olive oil
• 150 ml dry white wine
• 150 ml fish stock
• chili flakes
• 2 tbsp coarsely chopped parsley

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Rinse and drain the shrimp and squid. Wash and clean the mussels. Peel and finely chop the garlic. In a pot, briefly sauté the garlic in hot oil. Deglaze with wine and fish stock, add the mussels, cover and simmer for 3–4 minutes until all mussels open; discard any that remain closed.

3. 3.

   Remove the lid and reduce the broth slightly over high heat. Lower the temperature, add the shrimp and squid, season with salt and chili flakes, and cook for 2–3 minutes until done.

4. 4.

   Drain the pasta, mix in the parsley, taste, and serve on plates.