When pasta appeared, now no one can say for sure. But with the fact that this happened a very long time, everyone will agree without exception. This product, which has passed so many centuries, not only has not lost its value, but, on the contrary, has gained quite widespread use in modern cooking. And this is due not only to their unique taste qualities, but also to the ability to be stored for a long time.
For example, in Japan, the tradition for the New Year is still being observed, when a huge plate with very long noodles is served on the festive table. This is done so that all participants in the celebration live their lives as long as possible.
It does not matter where and who invented the pasta, because it is Italy that we owe to the variety of pasta types and sauces for them. Among other things, pasta has a lot of B1-B15 vitamins to help deal with headaches and stress. Other vitamins and amino acids found in spaghetti are very beneficial for the skin, heart, blood vessels and memory.
Pasta with seafood are very harmoniously combined . And not only due to the taste qualities of these products, but also because the macro- and micronutrients of seafood perfectly complement the vitamin reserves of pasta. After all, it has been scientifically proven that every person in the diet should have both pasta and seafood. Because seafood is the richest source of nutrients, vitamins and iodine.
It is pasta with seafood that will greatly benefit your health. They will help to cope with depression, avoid atherosclerosis, memory problems, cardiovascular diseases and can simply charge with positive energy. And you should not talk about the amazing taste of such dishes, because if you tried them once, they will become your favorite dishes for a long time.
So, pasta with seafood, the recipe of which will appeal to many connoisseurs of gourmet dishes, is quite easy to prepare. To do this, you will need 400 grams of pasta and seafood, 2 cloves of garlic and 1 onion. As well as olive oil (5 tbsp. Tablespoons) and a glass of white semi-dry wine. And, of course, parsley.
A sea cocktail with pasta is much tastier and more aromatic if served with Sabayon sauce. To prepare the sauce, you will need a glass of wine, egg yolks (4 pcs.) And about 100 grams of whipped cream.
First, cook the pasta until half cooked. Next, prepare a dressing. Heat wine and olive oil in a deep saucepan. Finely chop the garlic, herbs and onions and pour everything into the heated wine. Thoroughly peeled shrimps, mussels and calamari put in a separate pan with salted water and heat a little. Then pass them in a wine dressing.
Make Sabayon sauce. To do this, beat egg yolks with a whisk in a water bath, gradually pouring wine into this mass, and beat until a viscous state forms. Add sour cream. Salt everything a little and mix well.
Then put boiled pasta in the shape of a “bagel” into the fireproof dishes, in the center of which place a sea cocktail in wine sauce. Pour all this beauty with freshly prepared Sabayon sauce. Preheat the oven to 180 degrees and place your dish in it. There is no specific baking time. The dish will be ready when a golden crust appears.
Also, pasta with seafood is very tasty if you separately cook pasta and a special sauce with seafood. To do this, fry three small onions in olive oil and add 2 packs of seafood cocktail, and another can (400 grams) of the finished tomato sauce to the pasta. It should be put out quite quickly, not forgetting the salt, pepper, spices, garlic and herbs to taste.
It goes well with white wine. Such a delicious fragrant instant sauce will appeal to all, without exception, who love pasta with seafood.