|6||jumbo shrimp (peeled and deveined)|
|2 tbsp||vegetable oil|
|200 ml||white wine|
|250 ml||tomato purée|
|1 tbsp||olive oil|
|50 g||unsalted butter|
Wash and brush the mussels. Slice the calamari and mince parsley. Slice the garlic and halve the cherry tomatoes. Juice and zest the lemon and set aside.
Heat up a large pot of water over medium-high heat. Once boiling, season with salt and cook the pasta until al dente or according to the package instructions.
Heat a large frying pan over medium-high heat. Add vegetable oil and fry the shrimp on each side for approx. 2 min., then remove from the pan. Next fry the calamari rings. Add garlic and tomatoes and cook for approx. 2 min.
Add the mussels and immediately deglaze with white wine and tomato purée. Stir in the lemon juice and zest, olive oil, and butter. Season with salt, pepper, and a pinch of sugar. Add the spaghetti and shrimp back to the pan. Toss and top with parsley. Serve immediately and enjoy!