Ingredients: serves 4
1 bulb garlic (6 cloves), 3 tablespoon cooking oil, 3 tablespoon olive oil, 1 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste, about 1 1/2 qt/lt water, 18 oz/50 dkg frozen or canned mixed seafood (crab, clams, octopus), 2/3 cup parsley, salt,
14 oz/40 dkg spaghetti
Clean the garlic and slice the cloves thin. Heat up both kinds of oil in a skillet, add the garlic along with the paprika creams and stirring, sauté for 1/2 minute. Pour in the water, rinse, add the seafood, and stirring, cook for about 5 minutes. Toward the end, add the minced parsley and salt lightly. Cook the spaghetti in lightly salted water al dente, slightly
chewy, as the Italians prefer it, strain and let it drip. To serve, pile the spaghetti on a plate, pour on some fruits of the sea ragout and top with grated parmesan.
Preparation time: 20 minutes
Calories per serving: 745
Skill: Easy to prepare