400 g spaghetti
3 cloves of garlic (finely chopped)
4 tbsp. olive oil
500 g seafood (possibly frozen)
150 ml white wine
300 ml tomatoes, strained
200 g cherry tomatoes
2 tbsp. parsley (chopped)
salt, pepper, chilli flakes
Cook the spaghetti according to the packet instructions
until al dente. Heat 4 tbsp. olive oil in a large pan and fry the garlic
and chilli flakes.
Add the defrosted seafood and sauté. Deglaze with white wine, reduce
briefly and then add the strained tomatoes, parsley and halved cherry
tomatoes to the pan. Allow everything to reduce slightly and season with
salt and pepper.
Drain the pasta and add directly to the sauce in the pan. Mix well and
garnish with parsley.
