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.

Cooking time

30m

Servings

Catalog