👨‍🍳 Instruktioner

1. 1

   Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

   💡 Proffstips: Don't overcook the pasta; it will finish cooking in the sauce.
2. 2

   While the pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Add the minced garlic, chopped tomatoes, tomato paste, harissa, paprika, coriander, caraway seeds, and chili flakes (if using). Stir well.

   💡 Proffstips: Adjust harissa quantity based on your spice preference.
4. 4

   Pour in the water or fish stock. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes to allow flavors to meld.

5. 5

   Add the mixed seafood to the sauce. Cook for 5-8 minutes, or until the seafood is cooked through (shrimp turn pink, mussels open). Discard any unopened mussels.

   💡 Proffstips: Be careful not to overcook the seafood, as it can become tough.
6. 6

   Add the drained spaghetti and chopped parsley to the skillet with the sauce. Toss well to combine, adding a splash of reserved pasta water if needed to loosen the sauce.

   💡 Proffstips: The starchy pasta water helps to emulsify the sauce.
7. 7

   Season with salt and pepper to taste. Serve immediately, garnished with extra parsley.

   💡 Proffstips: Serve with a wedge of lemon on the side.