Pasta with sea cocktail

The speed of cooking directly depends on what kind of seafood will be. Ready-made kits offer already peeled shrimp, octopus and other components of the kit. In this case, it will only be necessary to defrost the workpiece, cut the octopus tentacles into pieces, and the squid into rings. If the products in the set are already crushed, this will simplify the process as much as possible.

Garlic is cleaned, washed and finely chopped, if desired, you can pass through the press. We get rid of the chili pepper seeds, wash, dry and cut into small pieces. Heat the olive oil in a deep frying pan, add pepper and garlic.

Cherry tomatoes are washed, dried, but not cut, left whole. Add to the pan when the pepper and garlic are fried for 5 minutes and the aroma spreads throughout the kitchen. Stir the contents and fry the tomatoes for 3-5 minutes.

Then the seafood queue. Shrimp are cooked a little longer than the rest of the ingredients, so it's better to put them in the pan before the rest of the products. Add the shrimp, stir, fry for about two minutes. Fill with wine and introduce the rest of the seafood. We make the fire maximum, mix and simmer in wine until the liquid decreases in volume (about 4 minutes).

Wash the parsley and basil and dry well. In parsley, we use only leaves, separate them from the legs and chop them finely. Basil leaves are also separated from the legs, but they are left intact.

Add parsley, butter and salt to the pan to taste. We put out a few more minutes.

Pasta can be taken in any shape, but long, thin spaghetti is best combined with a sea cocktail. Boil the water, add salt to taste and boil the spaghetti until tender. We pour a few spoonfuls of water in which the pasta was cooked and add them to the sauce. Discard the finished pasta in a colander, rinse with water. Mix the pasta in a frying pan with seafood sauce and serve it to the table. We lay out the finished dish on plates and decorate with basil leaves.

Bon appetit!