Seafood spaghetti in tomato sauce

Name: Seafood spaghetti in tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 raw king prawns (approx. 200 g; fresh or frozen; without head and shell); 2 kg Mussels; 400 g F; 1 Onion; 1 Garlic clove; 4 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt, pepper, sugar, chili flakes; 350 g Spaghetti; 3 Stem(s) Basil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 raw king prawns (approx. 200 g; fresh or frozen; without head and shell)
2 kg Mussels
400 g F
1 Onion
1 Garlic clove
4 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt, pepper, sugar, chili flakes
350 g Spaghetti
3 Stem(s) Basil

Directions

1
Defrost the prawns if necessary. Wash and sort the mussels and remove the beard (see recipe: mussels in white wine stock). Rinse fish fillet, dab dry and cut into cubes. Wash shrimps and pat dry.
2
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a large pot. Fry the onion and garlic in it. Add the tomatoes and juice and chop a little. 3⁄4 Add l water. Season with salt, pepper, sugar and 1 tsp. chili flakes, bring to the boil.
3
Add the noodles and simmer for about 5 minutes. Add mussels to the noodles, bring to the boil again and simmer covered for about 8 minutes, stirring from time to time.
4
In the meantime heat 2 tablespoons of oil in a large frying pan. Fry the prawns for approx. 3 minutes, turning them over and taking them out. Fry the fish in the hot frying fat all around for about 4 minutes. Season with salt and pepper.
5
Wash basil, shake dry, cut leaves into strips. Season pasta to taste again, remove closed mussels. Carefully fold prawns and fish into the noodles. Serve sprinkled with basil.