Seafood Spaghetti
There are two ways to make this dish: either make the sauce from scratch, boiling the tomatoes, peeling them, blending them and cooking them briefly with a little onion, a little tomato puree, basil and seafood, or take a jar of San Lorenzo Basil sauce [CH] and, once hot, add the seafood. In both cases success is guaranteed, but the ready-made sauce is probably a safer bet!
The linguine is the type of pasta best used for fish sauces.
Spaghetti (100 g per person)
Tomato and basil sauce
Mixed seafood, already cleaned and cut into small pieces
Boil a generous amount of water for the pasta. Meanwhile, heat up the sauce.
When the water starts to boil, add salt, bring it to the boil once more and add the linguine.
While the pasta is cooking, add the fish to the sauce and let it simmer.
Once the pasta is cooked, drain it and mix in the pre-prepared sauce.
