Seafood Spaghetti


  • 500 g of thawed seafood cocktail
  • 1 glass of dry white wine
  • 1 tablespoon olive oil "Soleil de Carthage"
  • 1 garlic clove
  • 1/2 can of tomato paste
  • 100 g of fresh cream
  • Salt
  • Pepper
  • 350 g of spaghetti


  • Boil 3 liters of salted water.
  • Saute seafood in a pan with olive oil "Soleil de Carthage". Add a glass of white wine, cut the garlic clove into pieces.
  • Pepper and cook at least 5 minutes over low heat.
  • Cook the spaghetti (the time is indicated on the package).
  • Add to the pan the tomato paste and 100g of fresh cream. Adjust seasoning if necessary.
  • Finally, drain the spaghetti, pour into the pan, stir and serve hot.