Spaghetti with seafood and cherry tomatoes

Spaghetti 100g
Seafood mix 150g
Cherry tomatoes 8 pieces
Olive oil 1 tablespoon
Dry red wine to taste
Basil to taste
1 clove garlic
Freshly ground black pepper to taste
Salt to taste

How to:
1. Put the water for the spaghetti.

2 cloves of garlic cut in half. Each tomato similarly - cut into 2 halves. Warm up the oil in a frying pan and toss the garlic. Allow the oil to soak up the flavor, add the tomatoes. Some time later on low heat until the tomatoes become soft sluggish. Catch garlic.

3. Meanwhile, toss the spaghetti in boiling water and bring to a state of al dente.

4. Add tomatoes seafood. If presservy oil - then give it to drain, or fish oil score his olive smell. Uncovered, to give weight to dry on high heat, but do not dry up. Octopuses have to be golden crust.

5. catch special ladle with hole paste from the pan and add to the sauce with seafood. Pour the wine. Post a rolling boil. Sprinkle dry basil.

Cherry is very well suited to the size and sweetness to this dish. Garlic catch after frying - exactly! Wine - for an amateur, but it gives a special piquancy. Still, you can add colorful freshly ground pepper. Basil better dry - a little. Another option - a dish sprinkled with fresh lemon juice.


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