Summary

Ingredients

• 400 g spahetti
• 500 g seafood, mixed, frozen
• 1 large vegetable onion (s)
• 2 tablespoons oil, neutral or olive oil
• 1 clove garlic, to taste
• 250 g sweet cream
• 1 dash white wine, if needed or to taste
• salt and pepper
• Chilli flakes, from the mill
• 1 tablespoon flour, if necessary
• 2 tablespoon white wine, or water to thicken (only if necessary)
• Herbs, fresh, at will

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Instructions

1. First a large pot of water is put on for the spaghetti, then the salt is added later. The vegetable onion and the garlic clove must then be cut into small pieces. The whole thing is fried in a pan with the oil. When the onions and garlic are really nice and translucent, add the cream to deglaze. If necessary or to taste, you can add a small dash of white wine. When the spaghetti boils, add the spaghetti to the water. The seafood is added to the pan and cooked a little in the sauce. The whole thing is seasoned again with salt, pepper from the mill, chilli flakes and possibly white wine. If the mixture seems too liquid, you can create a nice sauce bond with a smoothly stirred mixture of water or white wine and flour. When the spaghetti is cooked al dente, it is drained and added to the seafood-cream sauce. Then the whole thing has to go through again briefly, and then briefly seasoned again with salt, pepper and fresh herbs. A hand-picked lettuce with a nice vinaigrette tastes good with it.