This pasta recipe is a real delight for lovers of Italian cuisine. Thanks to proper preparation, the pasta turns out perfectly al dente, and a delicate creamy sauce with the aroma of garlic and seafood turns an ordinary dish into a refined dinner.
Ingredients
- Spaghetti: 300 g
- Seafood (boiled and frozen cocktail): 300 g
- Cream (20%): 150 ml
- Hard cheese: 100 g
- Butter: 50 g
- Olive oil: 3 tbsp. l.
- Stoneless olives: 8 pcs.
- Garlic: 2 cloves
- Dry herbs (oregano, basil, rosemary): to your taste
- Salt and pepper: to taste
Cooking seafood pasta
Step 1 boil the pasta
Bring 4 liters of well-salted water to a boil in a large saucepan. Boil the spaghetti until al dente, that is, so that the middle remains slightly firm. The cooking time is indicated on the package.
Step 2 prepare the sauce
Defrost the sea cocktail in advance, leaving it on a sieve to drain all the excess liquid. Heat a mixture of olive oil and butter in a heavy-bottomed pan. Lightly fry the crushed garlic cloves and immediately remove them so that only the aroma remains.
Step 3
Put the seafood in the pan and fry for a few minutes. They should absorb the taste of butter, but not become rubbery. Salt, pepper and add dry herbs. Pour in the cream in a thin stream, bring to a boil, reduce the heat and cook until slightly thickened.
Step 4 combine the ingredients
Put the finished pasta in a colander, let the water drain and immediately add to the seafood sauce. Add grated cheese and mix thoroughly.
Serve the dish immediately, sprinkling grated cheese and fresh herbs on top. Delicious!