- Spaghetti
- Vongole
- Mussels
- Calamari
- Langoustines
- Tomatoes (roma, or any other kind of firm big tomato)Â
- Cherry tomatoes
- Tomato passataÂ
- Garlic
- Flat parsley
- Chili flakes
- Paprika powder
- Curcuma
- Olive oil
- Salt & pepper
RECIPE
- Start with rinsing and cleaning all seafood. Make sure there is no sand left in the shells by rinsing multiple times in cold water.Â
- Heat up a lot of olive oil in a big pot. Add chopped garlic, curcuma, paprika powder and chili flakes
- Bring some water to a boil for the pasta. Season it with salt
- Add the seafood to the pot with olive oil. Keep it on high heat with a lid to steam until all the mussels & vongole have opened up
- Scoop out the seafood from the pan but leave the cooking liquid. Keep the seafood in a container with a closed lid to it doesn't cool of too much
- Add chopped tomatoes and the tomato sauce to your pan. Let all the liquid cook out on medium heat. Taste and add salt and pepper if needed
- Cook the pasta and add it to the sauce. Add some cooking liquid and let the sauce bind to the pasta
- Add chopped parsley and the seafood back to the pan