The best recipes for pasta with seafood in creamy sauce.
Even though the pasta is a traditional dish in Italy, it has already become quite firmly established in the menu of Russians and, frankly speaking, has turned into a simple side dish. Therefore, if you want to cook the most authentic Italian food, take care of the sauce - for example, creamy, which is ideal for pasta with seafood.
Description and history of the dishPasta with shrimp, mussels and octopus tentacles is a sophisticated and at the same time easy to prepare dish. Does not require large financial costs. It can serve either as a second lunch course or as a full dinner.
Seafood makes the dish not only savory, filling and low-calorie, but also healthy, as it contains protein and various minerals. However, if you have a weak stomach, then you should not eat cream with seafood.
The history of pasta began in ancient times. According to one version, it appeared in China, according to another - in Italy. The first production of this type of pasta was established in the 12th century in Sicily, and by 19th century Pasta has become a popular Italian food.
The main ingredients needed to prepare seafood pasta in a creamy sauce are, of course, pasta and seafood. The choice of these products should be approached carefully.
“Sea reptiles” can be taken both fresh and frozen, either individually or in the form of a cocktail. Any recipe for pasta in creamy sauce can be prepared with mussels, shrimp, cuttlefish, octopus, squid or a combination of these included in a seafood cocktail. Carefully check the expiration date on the packaging!
You can choose any pasta you like - pipe rigate (snails), spaghetti or penne rigate (feathers). The main thing is that the pasta is not too large and ribbed. Choose products of the highest grade (another name is group A), obtained from durum wheat.
For cream sauce, both cream (20 or 10%) and sour cream are suitable. For seasonings, you will need the so-called Italian (Provencal) herbs - savory, basil, tarragon, oregano, rosemary, etc., as well as ground black pepper. For flavor, you can add a couple of cloves of garlic or a little nutmeg.
If you like vegetables, then take tomatoes or bell peppers. In some recipes you will also find olives. Other additional ingredients may include hard cheese. Also be sure to check for olive or sunflower oil in your kitchen.
As for the tools, you will need a container for cooking the pasta and a thick-walled frying pan with a lid for preparing the sauce.
Short pasta will fit into any pan, while spaghetti will need a pan that will fit it at least halfway up. At first they will stick out from the pan, but then the lower part will soften, and gradually the entire length of the pasta will be submerged in water.
And, of course, you need ordinary kitchen utensils - knives and cutting boards for cutting vegetables; a colander for draining pasta and a wooden spatula for stirring seafood.
Cooking optionsOf course, every housewife has her own signature recipe for pasta with some secret ingredient. Some people replace cream with sour cream, while others add cheese or vegetables. In any case, the result is a delicate and delicious delicacy.
Spaghetti with sea cocktail with cream and cheese
- frozen sea cocktail – 0.5 kg;
- spaghetti – 250 g;
- cream (20%) – 1 glass;
- cheese – 200 g;
- butter– 1 tbsp. l.;
- mixture of dry herbs (savory, oregano, basil, rosemary, tarragon) - 1 tbsp. l.;
- olives – 10-12 pieces;
- salt.
Cooking instructions:
- Thaw the seafood cocktail, then boil it for two minutes in lightly salted water.
- Melt the butter and fry the seafood in it for one minute. Don't forget to stir.
- Salt the cocktail and pour a glass of cream into it. Simmer for about 5–7 minutes more.
- While the cocktail is stewing, place pasta in boiling water (for every 100 g - a liter of water), boil for 7 minutes.
- Place the finished pasta in a colander to drain the water.
- Grate the cheese (coarsely) and add it to the cocktail. When the cheese has melted, the sauce is ready.
- After this, transfer the pasta to the frying pan, mix with seafood and simmer for another two minutes. All is ready!
You will need:
- seafood (mussels, squid, shrimp, octopus) – 300 g;
- cream (10%) – 200 ml;
- pasta – 400 g;
- olive oil – 30 ml;
- tomato – 2 pcs.;
- salt;
- garlic – 2 cloves;
- black pepper.
Cooking instructions:
- Coarsely chop the garlic, fry it with olive oil and remove (the garlic is only needed for the smell).
- Place the seafood in the pan and fry it, stirring frequently, for about 5 minutes. The fire should be medium.
- Peel the tomatoes, cut them into small cubes and add to the contents of the pan. Stir and let simmer a little.
- Pour cream into the resulting mass, add salt and pepper. Simmer for another 3 minutes.
- Boil the pasta.
- Drain the pasta in a colander to remove excess liquid.
- Divide the pasta among plates and pour the sauce on top. Bon appetit!
You will need:
- spaghetti – 200 g;
- mussels – 100 g;
- shrimp – 150 g;
- squid – 200 g;
- onion- 1 PC.;
- sour cream – 4 tbsp;
- garlic – 3 cloves;
- salt;
- sunflower oil – 30 g;
- black pepper (ground);
- butter – 1 tbsp.
Cooking instructions:
- Finely chop the garlic and onion.
- Place unpeeled seafood in boiling water (don't forget to salt it) and cook for 5-7 minutes. They can then be cleaned.
- Melt the sunflower and butter, add onion and garlic to them. Fry them until golden brown over high heat.
- Cut the squid into thin strips, add to the onion and garlic, mix well and simmer for 5 minutes (medium heat).
- Add shrimp and mussels to the squid, mix well, leave for 2-3 minutes over medium heat.
- Add sour cream, pepper and salt, cover the frying pan with a lid and simmer the resulting mixture for 10–15 minutes.
- At this time, boil the spaghetti. Place the finished pasta on a plate. Top with sauce.
We bring to your attention several more interesting recipes in video format, including pasta with red fish in creamy sauce.
With salmon With salmon With shrimps in creamy garlic sauce With shrimps in creamy tomato sauce How and with what to serve?
How to serve the finished dish on the table? Firstly, the pasta must be hot.
Pasta with seafood is just a lifesaver for those who love seafood delicacies, care about their figure and proper nutrition, loves pasta in all its forms and also doesn’t want to spend a lot of time at the stove. This dish is prepared very simply and quickly, does not require any special skills and is quite accessible even to beginners in cooking. Products for it can be purchased at the nearest store and in just 30 - 40 minutes you can whip up a complete lunch or dinner for the whole family.
It is especially pleasant to enjoy delicious food when you know that it does not make you fat and brings considerable benefits to the body. Seafood is a source of easily digestible protein, omega-3 fatty acids, as well as valuable minerals, many of which are lacking in the diet modern man. Tomatoes contain fiber, vitamins and a unique substance – lycopene, which prevents the development of cancer. Pasta made from durum wheat is rich in complex carbohydrates, which normalize work gastrointestinal tract and give you a feeling of fullness for a long time.
Seafood pasta prepared this way simple recipe, has the classic taste of the famous Italian dish, in which tender and elastic squid, shrimp and mussels are enveloped in a thick tomato-cream sauce with a piquant hint of fried garlic and onions and the aroma of Mediterranean spices. A great chance to feel like you’re at a resort at any time of the year in a picturesque seaside restaurant!
Useful information How to cook pasta with seafood - a recipe for a simple pasta with a sea cocktail with step-by-step photosINGREDIENTS:
- 300 g durum wheat pasta
- 400 g mixed seafood in oil
- 1 large onion
- 3 – 4 cloves of garlic
- 400 g canned chopped tomatoes
- 120 g cream 20%
- 2 tbsp. l. olive oil
- salt, pepper, basil, oregano
- hard cheese or dried fried onions for serving
COOKING METHOD:
1. To prepare pasta with seafood, cut the onion into thin half rings or quarter rings, peel the garlic and cut into thin slices.
2. Place seafood in a colander and rinse off any oil. cold water, then dry on a paper towel.
You can also use frozen mixed seafood for this dish. Before cooking, it should be defrosted, doused with boiling water and lightly dried.
3. Heat olive oil in a frying pan, add garlic and fry over medium heat for 1 - 2 minutes until a garlic aroma appears. 
4. Add onions and fry until the onions are transparent for 5 - 7 minutes. 
5. Add prepared seafood and cook over high heat for 5 minutes. 
6. Add chopped tomatoes and cook over low heat for 5 minutes. It is more convenient and faster to use canned chopped tomatoes for this dish, especially in the cold season. During the season, you can take fresh ripe tomatoes, peel them and cut them into cubes. As a last resort, it is not forbidden to replace tomatoes with neutral-tasting ketchup (100 - 150 g) or tomato paste (2 tbsp.). 
7. Pour in the cream, add salt and spices and cook over low heat, covered, for another 5 minutes. You can use cream of any fat content. Tomato cream sauce for pasta with seafood is ready! 
8. While the sauce is preparing, cook any pasta according to package instructions. To serve, place a portion of pasta on a large plate, generously pour seafood sauce over it and sprinkle with grated cheese to taste.
Idea! It is very tasty and unusual to flavor sauces and salads with seafood with dried fried onions, which you can buy, for example, in the Swedish grocery store at IKEA. In my opinion, this is an unusual and very successful combination, try it and see for yourself.
Very tasty and easy to prepare seafood pasta is ready! Next time, try another version of this dish - gourmet and tomatoes in a creamy sauce, which will add a pleasant variety to your diet. 
Italian cuisine is designed to surprise and delight, and the variety of pasta products, called pasta, is simply amazing in variety. Pasta with seafood will delight every lover of light and very tasty food. These components are indispensable for people who love to eat delicious food and at the same time watch their figure. Seafood is perfectly absorbed in our body; it contains significantly fewer calories than meat. They contain a significant amount of vitamins and other substances that are useful and necessary for the body. It will take a lot of time to list all the advantages of seafood. It is not for nothing that many peoples have long used squid, mussels, and shrimp in their cuisine, and the secret of this food has been known for centuries.
One of the most common is with seafood. Possessing an unsurpassed taste, this dish is loved not only by people. If you are not used to spending a lot of time in the kitchen, but love to eat deliciously, then pasta with seafood is what you need. Preparation will take no more than half an hour. There are many recipes, we will look at 2 of the simplest and most popular methods.
Pasta with seafood. Ingredients:
First, finely chop the onion, garlic and tomatoes. Fry the first ones in olive oil, then add the tomatoes. If you use frozen seafood, they must be boiled and then sprinkled with lemon juice. Pour into the sauce and mix thoroughly. Fry for no more than 2-3 minutes. Bring to a boil and you can remove from the stove, the sauce is ready.
Now let's make the pasta. Lightly salt the water and carefully read on the package how long this pasta should be cooked. It is advisable to add 2-3 drops of olive oil to prevent the pasta from sticking together in the future. When draining the water, pour half a mug separately if you need to thin the sauce. There's just a little bit left to do! Add the boiled pasta to the seafood sauce and leave on the stove for a while. Sprinkle with Mediterranean seasonings and grated Parmesan cheese, and your Italian seafood pasta is ready. You can decorate with slices and a basil leaf. The dish is very easy to prepare and most importantly, it does not take much time. Bon appetit!
Seafood pasta with cream. Ingredients:
First of all, let's heat the water on the stove. You need to cook the pasta for exactly as many minutes as written on the manufacturer’s packaging. Let's prepare the sauce while the pasta cooks. You won’t have to bother with seafood for a long time, because... in the cocktail you buy they are already ready to use. Cut the garlic into small slices and fry it in a frying pan for no more than 2 minutes. Add the seafood cocktail, after draining the liquid from the packaging, keep it on the fire for another 1 minute. Pour in the cognac and stir gently. Then take tomato puree or finely chopped tomatoes. It is best to use small cherry tomatoes, they will add the necessary taste, and at the end they can be Cooked for a few minutes until the liquid has evaporated. After this, add cream, preferably 33% fat, and bring to a boil. Add salt and pepper to taste. Place the previously prepared pasta into the pan with the sauce and mix thoroughly. Garnish with fresh Mediterranean herbs and your creamy seafood pasta is ready! Serve immediately so that the pasta does not have time to cool. You can sprinkle with Parmesan cheese. Enjoy your meal!
Pasta is a traditional Italian dish that has firmly entered our menu. Pasta with seafood in creamy sauce can be considered an easy-to-prepare, satisfying and nutritious side dish.
If you want to diversify your menu with a delicious and simple dish, prepare Italian pasta with seafood in a creamy sauce.
General principles for preparing seafood pasta in creamy sauceReal Italian pasta is made from pasta of the same name - long, narrow “noodles” with hollows on the surface that hold the sauce. Particularly popular is pasta made with wheat flour from selected grains and water. It can also be made from soft grains, but in this case it must contain eggs. In the absence of authentic pasta, spaghetti, which is more familiar to us, can replace it without much damage.
The base of the sauce is cream. If the gravy requires boiling, it is advisable to choose a product with a low fat content. Ideally, you should use 12% cream; under the influence of high temperature it is guaranteed not to curdle. But it is worth noting that with a fattier product the sauce will be more tender.
Seafood. Mussels, scallops, shrimp, squid, ready-made seafood cocktails - you can complement the dish with any of the seafood. Frozen shellfish are thawed in advance in the open air or in the common chamber of the refrigerator. In some cases, seafood is not defrosted, but washed with warm water.
Pasta and seafood cream sauce are prepared separately. The seafood is lightly fried beforehand. Prolonged frying can spoil the product - the shellfish meat will become tough, resembling rubber.
Spaghetti or special pasta is boiled in large volume water, which is lightly salted. Recommended proportions: per 100 gr. Pasta requires at least one liter of water to cook properly. The products are immersed only in intensely boiling water and brought to readiness in a barely boiling liquid. Then, draining in a colander, rinse hot water and dry.
It is advisable to cook the pasta or spaghetti at the same time as the sauce so that both components are hot when mixed.
For seasonings, it is advisable to use mixtures of so-called Italian herbs, such as oregano, basil, rosemary, tarragon and savory. Of course, you can’t do without black pepper, and for spiciness, red hot pepper.
Italian recipe for pasta with seafood in creamy sauce with cheeseHalf a kilo of frozen sea cocktail;
A glass of liquid cream, 20% fat;
20 gr. homemade, frozen cream;
1. Place the package in the general compartment of the refrigerator or leave it in a bowl on the table, defrost the sea cocktail. Boil the shellfish by placing them in boiling, salted water. We cook for a short time so that their meat does not become tough. Three minutes is enough, after which we put it in a colander and drain the water.
2. Heat the frying pan by putting butter in it. Place the clams in the melted fat and fry for about a minute. Then pour cream into them and add a little salt. Stirring, simmer for five minutes.
3. Bring two and a half liters of water to a boil in a saucepan. After salting, lower the spaghetti. After boiling, reduce the heat so that the water is only slightly bubbling, and cook for seven minutes. Then, putting it in a colander, pour boiling water over it and leave so that all the water drains.
4. Grate the cheese into the hot sauce on a medium grater and begin stirring it in a circle. When all the cheese shavings have melted, add the pasta to the sauce. Mix thoroughly and heat over low heat for one and a half minutes.
"Carbonara" - seafood pasta in creamy sauce with hamUnpeeled shrimp - 500 gr.;
A glass, plus two tablespoons of heavy cream;
Boiled ham - 200 gr.;
150 grams of Parmesan;
0.25 teaspoon of Italian herbs (ready-made mixture).
1. Place shrimp in boiling water and add a little salt. After waiting for intense boiling again, reduce the heat to medium and cook the shellfish for four minutes. Catch and place on a plate, let cool, and peel.
2. Grind the cheese - three on a medium grater. Cut the ham into small cubes.
3. Pour the cream into the pan. Add cheese shavings and ham. Cook over low heat, without letting it boil, for ten minutes. Be sure to stir the sauce so that the melting cheese spreads evenly throughout. Add the boiled shrimp to the sauce and continue cooking for another three minutes.
4. Add pasta boiled until half cooked to the creamy sauce and mix. Continue cooking on low for about seven minutes until the pasta is cooked through.
5. Season the seafood pasta with ground pepper and add a mixture of herbs. After keeping the heat on low for five minutes, turn it off. When serving, sprinkle the hot dish with fine cheese shavings.
Seafood pasta in creamy sauce: with fresh tomatoes, shrimp and tomatoesShrimp without shell - half a kilo;
300 gr. Italian pasta or spaghetti;
Large meaty tomato;
Half a glass of thick tomato;
0.3 cups fresh cream;
Butter - a spoonful of olive and 40 grams of butter;
1. Cut the onion and tomato into small cubes. Chop the parsley with a knife.
2. Pour olive oil into a deep, thick-walled saucepan. Having set the heat to medium, let it warm up well and put the onion in it. Fry, stirring, until golden.
3. Add thawed shrimp to the onion and cook without changing the temperature for two minutes. Then put the tomato slices into the saucepan, heat for a minute and season with tomato paste. After boiling for another minute, turn it off.
4. Pour about a third of the sauce into a separate bowl, add a dessert spoon of chopped garlic and blend with a blender. Pour the resulting homogeneous mass back into the sauce and stir thoroughly.
5. In parallel with the sauce, boil the pasta until ready. We drain the water from them.
6. Melt the butter in the hot sauce and combine it with the pasta. Add the grated cheese, mix thoroughly and serve.
7. Use finely chopped parsley as a decoration - sprinkle the herbs on the pasta laid out on plates.
Pasta with seafood in creamy sauce fresh tomatoes in the ovenSea scallops - 400 gr.;
35 gr. butter, 72% oil;
450 gr. peeled shrimp;
Pasta - 350 gr., you can take spaghetti;
2/3 cup Rkatsiteli or Tamyanka;
Fresh tomatoes - 900 gr.;
Ground red pepper - a quarter spoon;
Half a glass of high-fat cream;
Fresh basil - 12 leaves.
1. Heat a spoon in a frying pan vegetable oil, lower the butter fat into it. Having warmed up sufficiently, drop the thawed scallops into the fat mixture. Fry for a minute on each side and place on a paper towel.
2. In the same frying pan, heat another spoonful of vegetable oil and, as before, melt the butter in it. After heating the mixture well, lightly fry the shrimp in it and place them on a towel.
3. Add a new portion of oil to the frying pan. Fry four chopped garlic cloves on it for about thirty seconds. Add wine and bring to a boil. Then, reducing the heat, cook the sauce for two minutes, add the grated tomato pulp and red pepper, and simmer over reduced heat for a quarter of an hour.
4. Cover the pan with foil so that it hangs down at least 15 cm on opposite sides. Place the pasta boiled until half cooked on top and fill it with hot tomato mass. Place seafood on top of the pasta.
5. Bring the free edges of the foil together and pinch them tightly. Place the pan in the oven and cook for a quarter of an hour at 180 degrees. We take it out, carefully spread the edges of the foil and pour hot cream over the pasta with seafood. Sprinkle with chopped basil leaves.
Pasta dish with seafood in cream sauce and tomato for slow cookerShrimp and mussels without shells - 200 grams of frozen food;
Six tablespoons of thick fresh tomato puree;
100 grams of Parmesan or similar spicy cheese;
A teaspoon of chopped cilantro;
Three tablespoons of olive oil;
A teaspoon of sugar;
Low-fat cream - half a glass.
1. Warm water Rinse the mussels and shrimp, dry in a colander and place in a bowl. Add finely chopped two cloves of garlic and tomato puree. Activate the frying mode for 12 minutes.
2. At the end of the program, take a sample, adjust the taste by adding salt and sugar, and put the paste on top. Pour in about half a liter of water so that it only slightly covers the contents of the bowl. Launch the “Spaghetti” option.
3. When the pasta is ready, add hot cream and mix thoroughly. Simmer in creamy tomato sauce over heat for two minutes. Turn off the multicooker.
4. Place on plates, sprinkle with parsley and finely grated parmesan.
Pasta in creamy sauce with seafood: recipe with squid and red fishLong wide noodles or Tagliatelle pasta - 200 grams;
Frozen squid carcass;
30 gr. hard cheese;
Half a glass of low-fat 12% cream;
Fresh frozen salmon fillet - 100 gr.
1. Thaw squid and fish in air. Cut the salmon into large cubes and the squid meat into thin short strips.
2. Bring two liters of water to a boil, dissolve a couple of pinches of salt and lower the pasta. Cook at a low simmer for about six minutes or according to package directions. Then, shaking it out of the pan in a colander, rinse with very hot water and lightly season with olive oil.
3. Place the prepared seafood into a well-heated oil in a frying pan. Add butter. Fry for no more than one and a half minutes, stirring.
4. Pour cream over the seafood and sprinkle with cheese shavings. After bringing to a boil, add two pressed cloves of garlic. Add cream sauce, stir well and remove from heat.
5. Place the dried pasta in the pan with the sauce and mix thoroughly.
Tricks for cooking seafood pasta in creamy sauce - useful tipsTo cook pasta, use large pans without enamel coating. Long spaghetti or pasta should fit at least halfway into it. Initially, they will protrude beyond the edges, but when the lower part softens, they will be completely immersed in water.
Sauce and seafood are best cooked in a thick, heavy frying pan or deep saucepan with a double bottom. For frying sauce components and seafood, olive oil or its mixture with butter is best.
Even if the recipe does not require the addition of cheese, sprinkle small cheese shavings over seafood pasta in creamy sauce just before serving.
In Italian cuisine, pasta with seafood ranks high on the list of the most popular dishes, which are becoming even more famous every day throughout the world. In this version, the food is divinely tasty, low in calories, extremely healthy and nutritious.
Italian seafood pasta
Pasta with seafood, the recipe for which will be outlined below, maximally reflects Italian accents and allows you to enjoy the authentic taste of the dish. The main thing is to purchase high-quality pasta made from durum wheat and a mix of seafood.
Ingredients:
- sea mix – 500 g;
- tagliatelle or fettuccine – 500 g;
- tomatoes – 500 g;
- dry white wine – 60 ml;
- butter and olive oil – 80 g each;
- garlic cloves – 2 pcs.;
- capers – 1 tbsp. spoon;
- spices, parsley.
Preparation
Over time original recipes Italians have acquired a lot of variations, suggesting the use of a different tomato base instead of fresh tomatoes, as well as its combination with other ingredients. Below you will learn how to cook seafood pasta with tomato cream.
Ingredients:
- shrimp, mussels, squid – 200 g each;
- penne, spiral or butterfly - 500 g;
- tomato puree – 400 g;
- full-fat milk or cream – 600 ml;
- olive oil – 50 ml;
- garlic cloves – 4 pcs.;
- salt, herbs.
Preparation
Non-standard and unusual appearance A dish prepared according to the following recipe initially evokes mixed feelings, which at the same time encourage you to try it as soon as possible, but also raise some concerns. Next, you will learn how to make seafood pasta from black spaghetti, you will be able to enjoy the amazing taste of the food and dispel all your unfounded doubts.
Ingredients:
- shrimp – 300 g;
- mussels – 300 g;
- black spaghetti – 500 g;
- hard and blue cheese – 100 g each;
- garlic cloves – 4 pcs.;
- cream – 500 ml;
- oil – 50 ml;
- cherry – 10 pcs.;
- salt, pepper mixture, basil.
Preparation
Pasta with seafood is prepared simply and quickly, and it turns out incredibly tasty and appetizing. The shallots in the recipe can be replaced with leeks or white onions and a different set of spices and herbs can be used to suit your taste.
Ingredients:
- horns, spirals – 400 g;
- shrimp and mussels – 250 g each;
- cream – 400 ml;
- garlic cloves – 2-3 pcs.;
- shallots – 3 pcs.;
- oil – 40 ml;
- nutmeg and dried basil - a pinch each;
- salt, basil leaves.
Preparation
A seafood pasta recipe can include both fresh and frozen seafood. Moreover, the taste of the food in both cases is practically indistinguishable with the right approach. Most supermarkets offer an assortment of different compositions, which are ideal for decorating Italian dishes.
Ingredients:
- spaghetti – 450 g;
- frozen sea cocktail – 500 g;
- cream – 250 ml;
- parmesan – 80 g;
- onions – 80 g;
- garlic cloves – 2 pcs.;
- ground saffron, pepper mixture, salt.
Preparation
Pasta with seafood and vegetables is even tastier and healthier. As additional vegetable components of the dish, bell peppers, tomatoes, eggplants and zucchini are in perfect harmony with the main ones.
Ingredients:
- pasta bows or feathers – 350 g;
- sea mix – 400 g;
- bell pepper and eggplant - 1 pc.;
- cream and dry white wine – 150 ml each;
- fresh tomatoes and in their own juice – 400 g each;
- parmesan – 70 g;
- onion – 80 g;
- garlic cloves – 3 pcs.;
- fat – 40 ml;
- Italian herbs, seasonings.
Preparation
Seafood pasta according to this recipe turns out to be surprisingly piquant, rich, aromatic and at the same time contains much fewer calories than other alternative options, which will especially please those who are watching their weight.
Ingredients:
- pasta – 500 g;
- shrimp and mussels – 250 g each;
- soy sauce – 50 ml;
- garlic cloves – 2 pcs.;
- hard cheese – 90 g;
- fat – 40 ml;
- spices.
Preparation
Supporters of vegetarianism and those who fast will be happy with the Lenten variation of the dish. Below is how to cook pasta with seafood without animal products so that it is in no way inferior in taste to options containing them.
