Seafood with Spaghetti alla Chitarra

The last time I ate a great seafood pasta dish like that was in Ochrid in North Macedonia. This one came very close to it. The only things missing were the view of the Ochrid Lake and the beautiful weather.

I bought a frozen bag of Frutti di Mare yesterday. The Spaghetti alla Chitarra package contained still some pasta and I wanted to use it up.

The sauce is tomato based with paste and fresh tomatoes. Very easy to prepare and very tasty.

recipe:

150 g Spaghetti alla chitarra, 225 g Frutti di Mare defrosted

150 g tomatoes, 2 shallots, 3 cloves of garlic, olive oil

2 tbsp tomato paste, 120 ml veg stock, 2 tbsp Noilly Prat

parsley, salt, pepper, Piment d´Espelette, 1 tsp agave syrup

The spaghetti need about 12 min. This is the time to prepare the sauce.

Chop onions and garlic and start that in a wide pan in olive oil. Add the tomato paste and cook it for 2 min. In with the veg stock to make the sauce. Now in with the chopped tomatoes. Season well and add a little syrup to balance the tomatoes.

Short before the pasta is ready, add the seafood. When it is precooked, it wont take long to heat through. Add the pasta with tongs directly from the pasta pot to get some starchy water into to the sauce.

Finish with parsley.