Ingredients
- 1 small red chili
- 1 clove of garlic
- 1 onion
- 800 g mixed seafood
- 100 ml white wine
- 400 g diced tomatoes (canned)
- 200 g short thick tubular noodles (Paccheri)
- 250 ml water
- salt, pepper
- 8 stalks flat leaf parsley
- olive oil
Preparation
1. Clean the chili, peel the garlic and onion and finely cut everything. Clean and sort the seafood.
2. Add the chili, garlic and onion to the pan, heat the pan on highest level up to the roasting window, switch to a low level and roast the onion mixture.
3. Add the seafood, roast briefly and deglaze with wine. Add diced tomatoes, noodles and water. Season with salt and pepper and stir everything well.
4. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area. Stir occasionally.
5. Finely chop the parsley leaves and add. Mix everything well and season to taste with salt, pepper and olive oil.
This recipe has been tested and approved by AMC.
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