Spaghetti is a long thin pasta, which in their homeland in Italy is called pasta. What can be easier and tastier than spaghetti with various sauces and additives. One of the most delicious additions to them is seafood..

In Italy, such pasta is cooked everywhere, even a child can handle this. In Russia, seafood is not so widespread, so to cook delicious spaghetti with them, it is better to arm yourself with a good recipe..

Simple recipe
how приготовить спагетти с морепродуктами
Ingredients amount
spaghetti 250 grams
sea ​​cocktail half a kilo
fresh tomato or dried 2-3 pieces.
garlic 2 teeth
red chili 2 pods
olive oil Little
salt and pepper taste
Time for preparing: 20 minutes Calories per 100 grams: 95 Kcal

Ideal complements to pasta and seafood are garlic, olive oil, chili peppers, and a couple of fresh or dried tomatoes. From this whole set you get a delicious, but quick and simple dish..

To start, put on fire at least two liters of well-salted water. When it boils, add spaghetti. Prepare the tomatoes – blanch fresh, put into boiling water for 5 minutes, then peel the scalded skin and cut the flesh into cubes, and simply cut the dried ones into strips.

Chop garlic and pepper, and fry in a frying pan in heated olive oil. Add seafood to them and continue frying over high heat for another 3 minutes. Add tomatoes and mix.

During this time, the paste should be boiled, fold it into a colander and immediately add to the pan, mix. If the sauce is too low, add half a glass of water, which was spaghetti.

A couple of minutes, hold the pasta on the fire and serve the dish to the table.

Spaghetti with seafood in cream sauce

The cream perfectly complements the delicate taste of seafood, and spaghetti will perfectly absorb such a sauce. For a dish, take:

  • 400 grams of spaghetti;
  • 300 grams of seafood;
  • 200 ml low-fat cream;
  • 3 cloves of garlic;
  • 2 fresh tomatoes;
  • olive oil;
  • salt, pepper, dried basil.

Cooking time – 25 minutes.

Caloric content of one portion – 460 Kcal.

Cook the spaghetti in plenty of water..

cook спагетти

While they are boiling, heat the butter in a pan, chop the garlic large and fry.

fry чеснок

After a couple of minutes, get it, it is needed only to flavor the oil..

fry

Add seafood to the pan and fry for 5-7 minutes. Add peeled tomatoes to them. Stew seafood in the resulting juice for a few minutes..

add морепродукты

Pour the cream into the sauce, stir and leave on the fire for no more than 2 minutes. At the end add spices and boiled spaghetti..

add спагетти

Mix everything well and serve..

can подавать

Add tomatoes

Tomatoes are often added to pasta with seafood, as their sour sweetness perfectly complements the delicate taste of mussels, shrimp, octopus and squid. But even more delicious is a rich tomato sauce based on tomatoes, olive oil and white wine – authentic Italy will be revealed in this dish..

Take:

  • add спагетти с томатами400 grams of spaghetti;
  • 500 grams of sea cocktail;
  • 2 tomatoes;
  • 50 grams of tomato paste;
  • 2 cloves of garlic;
  • 1 onion;
  • 150 ml of dry white wine;
  • half a lemon;
  • olive oil;
  • salt, pepper, dried Italian parsley or basil.

Cooking time – 35 minutes.

Caloric content of one portion – 650 Kcal.

Place seafood in warm water for pre-thawing. Put spaghetti in boiling salted water. Heat oil in a pan and fry chopped onion and garlic.

After about 4 minutes, add the sliced ​​tomatoes without the skin and stirring slightly, boil down the mixture. Add wine, tomato paste and spices. Cover and let the sauce boil for 15 minutes over low heat..

At this time, fry seafood in olive oil in a small saucepan. Add tomato sauce and sea reptiles to cooked pasta, if the sauce is strongly boiled, dilute it with water from boiling spaghetti.

Mix everything thoroughly and serve on large deep plates..

Spaghetti with seafood cocktail and mushrooms in the oven

spaghetti в духовке

We rarely cook spaghetti in the oven, and yet this way of cooking pasta is very popular in European restaurants and in home cooking. Roasting in the oven helps the pasta to even more absorb the aromatic sauce and makes the dish a truly culinary masterpiece..

For your masterpiece take:

  • 1 pack of spaghetti;
  • 500 grams of sea cocktail;
  • 300 grams of champignons;
  • 1 onion;
  • 2 cloves of garlic;
  • 250 grams of 10% cream;
  • olive oil;
  • butter;
  • fresh basil;
  • salt pepper.

Cooking time – 35 minutes.

Caloric content of one portion – 685 Kcal.

If you are not afraid of roasting products in butter, then act like the French – add 2 spoons of butter and 3 olive oils to a heated pan. If you prefer only olive, take it a little more..

In hot oil, fry the coarsely chopped garlic, and then remove it from the pan. Put finely chopped onion into the butter and fry for a couple of minutes. Next, add the sliced ​​mushrooms and fry until moisture is gone, add spices..

When the mushrooms fry, pour in the cream and warm them for a couple of minutes..

Simultaneously fry seafood in another skillet in oil, and cook pasta in a large saucepan. Preheat oven to 200 degrees and prepare baking paper..

Add seafood and pasta to creamy-mushroom sauce, mix well. Place a sheet of paper on a baking sheet and top with a portion of spaghetti. Wrap the paper in an envelope, tight enough so that the liquid does not evaporate. Make 3-4 such envelopes and send them to the oven for 7 minutes..

Serve spaghetti by putting them out of paper on a plate and sprinkle with chopped basil. This method of preparation will allow spaghetti to absorb all the juices from the sauce, seafood and mushrooms, and make the taste more saturated.

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Culinary Tips

  1. Great luck to get in the store fresh chilled seafood. More often we buy them frozen. Although it is always written on the package that they do not require defrosting before cooking, it is better to do this, so that the sauce is not watery;
  2. Spaghetti is always not cook until the end, but as the Italians say “al dente”, that is, “per tooth”. This is important, as in a hot sauce the pasta will continue to prepare and will become well cooked by the time it is served;
  3. Despite the fact that the combination of macaroni and cheese seems perfect, real Italians never put cheese in pasta with seafood, even if it is Parmesan. Therefore, choose sauces based on cream, tomato, olive oil and garlic;
  4. When you drain the water from the cooked pasta, always pour a little into the glass. Starchy water is best suited if you need to add some liquid to the sauce;
  5. It is not necessary to buy in the store a ready-made frozen sea shake, especially if one cannot see what is inside the pack. You can assemble it yourself. Take different types of shrimp, mussels, small squid cut into rings. White or red fish, cut into small pieces, is perfect for pasta..

Spaghetti with seafood like everyone, without exception, it is a daily dish, and a solemn, especially complemented by a glass of wine. But if you do not add to the chili sauce and wine, then it is suitable for children’s table.