Spaghetti with seafood and citrus scent



  • parsley
  • salt and pepper
  • extra virgin olive oil
  • 320 gr of spaghetti
  • chili powder to taste
  • grated lemon peel q, b,
  • 300 g squid, including the tufts
  • 100 g prawns
  • 200 g cuttlefish previously cooked
  • tomato sauce 1/2 l
  • garlic


  1. Neat and clean all the fish and cut into pieces. In a pan, sauté the garlic in the oil, add the fish including squid, boiled, as this requires a much longer cooking, fry. Add water to barely cover the fish and cook until it has dried.
  2. Add the tomato sauce and cook until it thickens, season with salt and pepper, a pinch of chili mix thoroughly with a wooden spoon and turn off,
  3. Meanwhile, drain the spaghetti, pour into the pan and let them jump over high heat, sprinkle with parsley and flavored with a little lemon zest.

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