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 set the juice aside.

Sauté the onion and lemon zest in the olive oil until softened, then add the seafood. Cook for 5 minutes.

Add the garlic, tomato paste, lemon juice, and pour in the white wine. Season and cook for another 10 minutes.

Cook the pasta “al dente,” then add it to the seafood, mix well, and add the heavy cream.

Let it rest for 2 minutes.

Place the mixture on a sheet of parchment paper, form a pouch, and bake in the oven at 200 °C for 5 minutes.