250 g spaghetti
1 small can (400 g) peeled tomatoes
450 g sea shells
450 g of cleaned shrimp
½ cup of white wine
1 clove of garlic
½ teaspoon minced red pepper
30 g butter
Place 3-4 tablespoons olive oil in a pan and sauté the onion until soft. Add the crushed garlic and fry for another 2-3 minutes, then add the minced red pepper.
Pour the white wine and then the tomato sauce. If you want the sauce to be more homogenous, you can blanch the tomatoes, but it’s easier to crush them in the pan. Cook for about 5 minutes, until the sauce thickens.
Boil the spaghetti in salt water according to the instructions on the label. Before draining, save a cup of the boiling liquid.
Add that liquid to the tomato sauce and add the seafood. Put the lid on and cook for 4-5 minutes. Keep in mind that shells cook for 1 minute longer than cleaned shrimp, so it is advisable to start cooking them.
In the prepared sauce, add butter and remove from the heat. Mix it with prepared spaghetti and you have a memorable meal.
Serve them while warm and garnish them with finely chopped parsley and lemon slices.