From the heart of the sea
Spaghetti, Mediterranean sauce, squid, shrimp and mussels are soon going to turn into elegant seafood ribbons.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Measuring spoon
- Pot
- Colander
- Serving platter
Ingredients
- 1 tbsp chopped basil
- 4 spoons extra virgin olive oil
- 1 tbsp Vegeta
- 300 g spaghetti
- 200 g mussels (frozen)
- 200 g shrimps
- 200 g squids
- 2 tablespoons of sugar
- 100 ml white wine
- 1 can of peeled tomatoes (800 g)
- 2 cloves of garlic
- 80 g onions
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