Seafood spaghetti

Ingredients

• 500 g of seafood
• 400 g of spaghetti
• 25 cl of white wine
• 200 ml of heavy cream
• 1 lemon
• 3 grams of tomato paste
• 2 cloves of garlic
• 1 onion
• 5 cl of olive oil
• salt, pepper

Finely chop the onion and mince the garlic. Zest the lemon and reserve the juice.

Sauté the onion and zest in the oil until golden, then add the seafood and cook for 5 minutes.

Add the garlic, tomato paste, and lemon juice, deglaze with white wine, season, and simmer for 10 minutes.

Cook the spaghetti al dente, drain them, and pour them over the seafood. Mix well and add the cream.

Let it rest for 2 minutes.

Place on parchment paper, fold into a pouch, and bake for 5 minutes at 200 °C.