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Ingredients
Seafood Spaghetti
- Ingredients
- 500 grams mussels (such as Venus or cockles)
- 200 grams small Cuttlefish (ready to cook)
- 200 Squid ring
- 200 grams Monkfish
- 1 onion
- 1 garlic clove
- 1 Red chili pepper
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 350 grams crushed Tomatoes (canned)
- salt
- peppers
- 400 grams Spaghetti
- 2 Tbsps freshly chopped parsley (for garnish)
Rinse clams well. Rinse squid, squid rings and monkfish fillet and pat dry. Cut monkfish into cubes.
Peel onion and garlic and finely chop. Rinse chile pepper, cut in half, remove seeds and ribs and chop. Heat 1 tablespoon oil in a pan, fry fish until golden brown and remove from the pan. In remaining oil, saute onion and garlic in the pan until translucent. Deglaze the pan with wine, add tomato and season with salt and pepper. Simmer for about 10 minutes.
Cook pasta in a pot of boiling salted water until al dente.
Add squid and mussels to the sauce and allow to simmer for about 5 minutes over low heat. Add monkfish, simmer another 2-3 minutes and season to taste. To serve, add drained pasta to the pan, mix well, arrange pasta mixture on plates and garnish with parsley.
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |