Frutti di Mare Pasta

Fancy a short trip to Italy?

With this recipe, you will definitely feel beamed to the coasts of Italy.

Frutti di Mare with Al Nero di Seppia Linguine is a dish that reminds you of holidays, sun and the fresh breeze of the sea.

A little bit of coast feeling on the plate with the particularly aromatic seafood refined in a lemony broth.

A match made in Italy heaven! And a perfect and easy to make summer dish.

Just add a few fresh tomatoes, a dash of white wine in the sauce and serve with fresh parsley - your pasta with seafood is ready.

Buon Appetito!

Ingredients:

• 1 onions

• 2 cloves of garlic

• 2 tablespoons olive oil

• 250 g seafood (e.g. mussels, prawns, squid rings)

• 100 ml white wine

• 250 g spaghetti

• 1 organic lemon

• hand full of parsley

• salt, pepper

Instructions:

1. Peel the onions and garlic cloves, dice the onions and finely chop the garlic. Heat the olive oil in a large frying pan. Sauté the diced onions and over medium heat and remove from the pan.

2. Sear the seafood in the same pan for about 3 minutes, turning several times. Add the onions and garlic back in.

3. Deglaze the seafood with white wine and simmer for 10 minutes.

4. Meanwhile, cook spaghetti as dente in plenty of salted water according to package instructions.

5. Drain the spaghetti, reserving 100 ml of the pasta water, and add both to the seafood in the pan.

6. Wash the lemon, grate the zest and squeeze out the juice. Chop the parsley. Season the pasta with the lemon zest, 2 tbsp lemon juice, salt and pepper. Fold in the parsley and serve immediately.

Viva la vida pasta! :)