first you put a little bit of olive oil in the frying pan. Then cut the kitchen herbs, that is sage and rosemary. Chop the garlic cloves and peppers, dice the tomatoes and cut the leeks into rings.
Then add all the ingredients – except for the tomatoes – to the frying pan and sauté briefly. Meanwhile, clean the calamari, add them as well and do three min. Then add the mussels and prawns to the frying pan, cover with a lid and do the whole ten min at high temperature. The meantime can be used to chop the parsley into small pieces.
After the fish sauce has reduced a little, add the dry white wine. Repeat the liquid, then add the diced tomatoes and some of the chopped parsley. Cover the sauce with a lid and cook for ten minutes on medium heat until the liquid is further reduced.
Meanwhile, you can make the spaghetti “al dente” in five liters of boiling hot salted water with a tablespoon of oil. Season with salt and freshly ground pepper before adding the spaghetti to the sauce, where everything should be done together for one minute. Finally, divide the food evenly on prepared plates and garnish with the remaining parsley. – There is only one thing left to wish: good luck and bon appétit!
Our tip: If you like to cook with fresh herbs, bes
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