Ingredients:
300 g spaghetti
200 g peeled shrimps
200 g mussels
200 g squid, cut into rings
2 garlic cloves, chopped
1 onion, finely chopped
1 can (400 g) tomatoes in their own juice
1/2 cup white wine
2 tbsp. olive oil
1 tsp. red pepper flakes
fresh parsley for garnishing
salt and pepper to taste
Preparation:
In a large pot of salted water, boil the spaghetti until al dente according to package directions.
In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic until soft, about 5 minutes.
Add the tomatoes in their own juices and the white wine. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the seafood, red pepper flakes, salt and pepper. Cook for about 5 minutes until the seafood is cooked through.
Mix the cooked spaghetti with the seafood sauce.
Serve the seafood spaghetti hot, garnished with fresh parsley.