Creamy Seafood Cocktail Pasta

1. 1 Spaghettipack 450 g ≈ $1.40 90 g
2. 2 Seafood mixpack 400 g ≈ $8.00 150 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Cream 20%pack 500 ml ≈ $3.00 80 ml
5. 5 Parsleypack 50 g ≈ $1.50 5 g
6. 6 Olive oil 8 ml
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the seafood² cocktail in cold water and pat dry; peel the garlic³ and finely chop; boil the spaghetti¹ according to the package directions in a large pot of water, do not add salt at the start of boiling; bring the water to a rolling boil.

2. Heat a skillet over medium heat; lightly warm the oil and add the garlic³, sauté until light golden, 1–2 minutes; watch that the garlic does not burn.

3. Add the seafood² cocktail to the garlic³ in the skillet and sauté over medium heat for 4 minutes, stirring occasionally; the seafood should heat through and lightly brown at the edges.

4. Pour in the 20% cream⁴, salt to taste and heat the mixture for 2 minutes, stirring gently until the heat is distributed evenly; the sauce should thicken slightly.

5. Drain the spaghetti¹ and immediately transfer to the skillet with the sauce and seafood²; toss over low heat for 1–2 minutes until the sauce coats the pasta and the liquid reduces slightly.

6. Sprinkle with fresh parsley⁵ and serve immediately; if desired, add an extra pinch of salt or pepper to taste.

7. Prepare the garlic³ ahead and keep the creamy⁴ sauce warm, covered on low heat until serving; substitute parsley⁵ with any greens to taste.

8. Serve with lemon wedges if desired and accompany with a green salad or bread as a starter.