The lazy chef's seafood spaghetti (Spaghetti allo scoglio) 

Wanting to improvise a fast spaghettata and that is not the usual garlic, oil and hot pepper  Sometimes it takes a bit to arrange ...
but wanting the results can be really amazing.

This time, for a sudden craving of spaghetti on the rock, I proposed the version of the lazy chef!

In practice, having no time and chance to run in a fish shop to get all the ingredients, to clean and prepare them, I used one of the stocks of my magic freezer: that of the frozen seafood mixture
(however ... not one of those "ready mix" with all the small ingredients in small pieces ...).

And, of course, to continue with frozen stocks, I also have taken from my stock of vegetables to fried need parsley.

I confess however that garlic and cherry tomatoes were fresh!

So, retrieved a couple of anchovy fillets, white wine and tomato concentrate, I was put to work.

Everything was prepared by the time the water for the dough was put on fire.

Therefore, collect all the ingredients, start cooking!

Ingredients for two persons:

The tomato concentrate can be put in smaller quantities or even left out:
depends on your taste.

And with regard to the anchovy fillets, for these sauces I usually calculate one for the frying pan and one for dinner;
but for a more pronounced sea flavor, you can always add it!

Preparation:

Put the water to boil and chop the garlic with parsley.
Then put the oil in a pan suitable for blowing up the pasta and pour in this mixture.

As soon as the water is boiled, salted and immersed for a few seconds, with a colander, the mixture of seafood;
just the time to thaw and shake the sea mixed.

Then turn on the fire under the pan and throw the dough.

Stir in lively flour with garlic and parsley, without letting it color or burn until it releases all of its scent.
Add the chopped vegetables and the anchovy fillets and stir well.

Complete with seafood and tomato paste;

Pour in the white wine and let it evaporate while continuing to stir over high heat.

One minute before you dough the dough, add the cherry tomatoes, cut in half or four depending on the size.

Drain the dough very much to the tooth and pour it into the frying pan immediately, continuing the cooking, always in a fire, for another couple of minutes.

The pasta is ready.

And now, on the table, straight from the pan to the pot!

Bon appetite

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• Someone will notice that salt is only quoted for pasta water and not for seasoning. It is not a forgery: the anchovies are quite salty and the mixed sea has been shaken in salty water where the pasta was then cooked. It is more than enough, in my opinion.
• Related articles: spaghetti with clams, spaghetti with mussels, a deception to the sea flavor, pasta mussels and shrimp.

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