SEA FOOD SPAGHETTI

Igredients

Number of persons:6 people

* 400 - 500 g higher rate or monkfish
* 500 g large shrimp
* 1000 g mussels
* 300 g tomatoes Cyclone (or other ripe tomatoes)
* ½ red onion
* 4-5 cloves garlic
* 2 tablespoons bread crumbs
* bunch of parsley
* small hot peppers
* 1 dl white wine
* olive oil
* salt
* Pepper
* 400 g spaghetti

Preparation
Preparation time: 45 min

   1st
      Splinter prawns head, tail and peel toothpick izguliti black part. Mussels, wash thoroughly, remove the hairy tuft. List filetirati, if the angler then cut into pieces the size of a walnut. Tomato (cherries) just cut in half or quarters (if large). If you have other tomatoes, cut them, remove the water and seeds and cut the fleshy part of the small cubes.

   2nd
      Mussels put in bowl with lid, put on a stronger fire and wait for openings. Put in a colander to cool. Do not throw them "more". Save dozen mussels with a shell for decoration.

   3rd
      In a wide pan, where you začinjati pasta, put 3 tablespoons of olive oil, finely chopped onion, a little red pepper flakes and 2 cloves, crushed garlic. Few cook, add the cut pieces of fish meat, lightly fry a few minutes. When you begin to stay without water, add a few tablespoons of white wine, stir, let the alcohol evaporate and off. Then add tomatoes, stir and immediately shut down. Must remain raw.
    
  4th
      Clean the mussels and put them in fish sauce. Their more percolate through the thick, paper napkins and leave aside.

   5th
      In a small bowl put 2-3 tablespoons of olive oil, a little pepper, hot and throw in the shrimp tails. Quickly sprinkle with 2 cloves finely chopped garlic and bread crumbs. Small fry, when they lose the liquid add 2-3 tablespoons of white wine, wait until alcohol evaporates, and put them into the main sauce.

   6th
      Cook spaghetti in salted water 4 l, al dente. Good strain and put in a large pan with the sauce. Stir, add at least 1 dl of sea mussels, and begin to "fight" or stronger mix on fire. Wait a few minutes to absorb the excess must be spaghetti.
Serving
Sprinkle with finely chopped parsley and serve and eat immediately. On each plate put on top of a few heavy drops of olive oil.These are the "royal" spaghetti with seafood. Basically always the same preparation, can be varied species of fish, vongole instead of mussels and shrimp instead of prawns. This is, however, cheaper and even better option.With a little more practice you will succeed should regulate the amount, or juice to let shells. It is actually a kind of natural, very tasty "goods" that further enrich the taste of pasta.

Bon appetite!