Pasta Fuitti di Mare

Name: Pasta Fuitti di Mare
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 250 g white mushrooms; 20 g Butter or margarine; 2 Cup of seafood in brine, ready to serve; 200 ml clear broth (instant); 1 package (500 g) tomato pulp in pieces; 350 g ribbon noodles; 7-10 Tbsp Salt; 1 collar Dill; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon wedges

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
250 g white mushrooms
20 g Butter or margarine
2 Cup of seafood in brine, ready to serve
200 ml clear broth (instant)
1 package (500 g) tomato pulp in pieces
350 g ribbon noodles
7-10 Tbsp Salt
1 collar Dill
7-10 Tbsp Pepper
7-10 Tbsp Lemon wedges

Directions

1
Peel onions and garlic. Chop onions coarsely, press garlic through a garlic press. Clean and halve the mushrooms. Heat the fat in a pot and braise the mushrooms in it. Add onions and garlic, fry briefly and fold in the drained seafood. Add stock and tomato pulp, bring to the boil and let it boil down for 5-10 minutes.
2
Meanwhile, put the pasta in plenty of boiling salted water and boil for about 5 minutes until it becomes bubbly. Wash the dill, dab dry and chop finely, except for something for garnishing. Pour the noodles onto a sieve and drain. Season sauce with salt and pepper. Arrange the noodles on plates and sprinkle with dill. Serve garnished with dill flags and lemon