Peking cabbage stuffed with bacon
2020-08-13 / test@t
Cuttlefish ink pasta with seafood in a creamy sauce
The paste with cuttlefish ink is perfectly set off by the taste of seafood in a creamy sauce. Very satisfying and tasty.
Ingredients
- black spaghetti with cuttlefish ink 400 g
- scallops 2 pcs.
- royal shrimps 15 pcs.
- arugula 1/2 bunch (s)
- garlic (cloves) 5 pcs.
- cream 20% 400 ml
- seafood cocktail (mussels, squid, octopus) 100 g
- cherry tomatoes 6 pcs.
- pepper mixture 1 pinch (s)
- basil 1 pinch (s)
- oregano 1 pinch (s)
- salt 1 pinch (s)
- olive oil 3 tablespoons
STEP-BY-STEP COOKING RECIPE
Step 1
Heat the olive oil in a frying pan, add chopped garlic and sauté. Thawed peeled shrimp and seafood cocktail (squid, octopus, mussels, put in a pan with garlic, salt, pepper, sprinkle with basil and oregano, simmer until half cooked.
Step 2
Cut scallops and cherry tomatoes and add to the rest of the seafood, fry for 3 minutes. Pour cream over everything, salt again and add spices to taste. As soon as the cream comes to a boil, reduce the heat and leave over low heat. Enough 5 minutes for the cream to thicken to the desired consistency.
Step 3
Put the cooked spaghetti in a saucepan and add 1-2 tablespoons of olive oil and mix. Rinse the spaghetti with cold water. DO NOT NEED! Put the spaghetti on a plate, add creamy seafood sauce to them, decorate with arugula.
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