Seafood Spaghetti
π Seafood Spaghetti β a Mediterranean delight, perfect for lunch or dinner, ideal for seafood lovers! π¦ π Nutritional Benefits: Seafood is an excellent source of protein, omega-3 fatty acids, and essential minerals, contributing to heart and brain health. Tomatoes provide a significant amount ofβ¦
Ingredients
- 900 g seafood β mixed, fresh or frozen
- 500 g spaghetti
- 400 g tomato sauce
- 6 garlic cloves
- 1 bunch of parsley
- 3 tablespoons of olive oil
- 1 tablespoon of cornstarch
- 1 small chili pepper β optional
- salt β to taste
- pepper β to taste
- parmesan
Instructions
If you use frozen seafood, make sure to thaw it completely and drain it well. Place 5 liters of water in a large pot and bring it to a rolling boil. Once the water is boiling, add 5 teaspoons of salt and stir to dissolve. Add the 500 g of spaghetti to the boiling water. Let them soften and gradually push them into the water without breaking them. Boil for 8-10 minutes for al dente or 9-11 minutes for softer spaghetti. Drain the spaghetti immediately after boiling. Keep 1/2 cup of the pasta water to add to the sauce if needed.
In a large pan, heat the olive oil over medium heat. Add the garlic cloves and, if desired, the finely chopped chili pepper. SautΓ© for about 30 seconds, until the garlic turns lightly golden.
Add the seafood to the pan and cook for 5-6 minutes over medium heat, until they turn pink and juicy.
Add the tomato sauce. Season with salt and pepper to taste. Let the sauce simmer for 10-15 minutes, stirring occasionally.
Dissolve 1 tablespoon of cornstarch in a small glass with 3-4 tablespoons of cold water. Mix well until smooth. Gradually pour the mixture into the hot sauce, stirring constantly to prevent lumps. Continue stirring until the sauce begins to thicken (about 1 minute). If the sauce becomes too thick, you can add a little of the pasta water.
Add the chopped parsley and stir until incorporated. Turn off the heat, add the spaghetti to the sauce, and mix well. Serve with parmesan.