Spaghetti with Seafood

For the spaghetti with seafood, first rinse the mussels under running water with care and brush them. Remove the uncooked crab tails from their shells. Cut the cleaned squid into rings, leaving the small ones whole. Chop the pepper and garlic clove very finely.

Sauté the pepper and garlic in olive oil in a deep frying pan. Add the mussels and squid and heat briefly until the mussels open. Fish out the mussels and pour off the frying juices through a sieve to leave the sand behind.

Remove some of the mussels from their shells and continue to sauté briefly in the broth with the squid, the remaining mussels, the removed crab tails, wine and cognac until soft. Cut the carrots, zucchini and peppers into narrow strips and add to the seafood.

In the meantime, cook the pasta al dente and add to the seafood. Peel and dice the tomatoes and add them to the dish. Season everything. Place the spaghetti with the seafood, stock and vegetables in the center of 6 large sheets of aluminum foil. Close the foil tightly over the top. Heat in a hot oven at 250 °C until the foil puffs up and serve the spaghetti with seafood on the spot.

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