1. Prepare the ingredients, wash the clams, and buy the ones that have been spit out sand;
2. Peel tomatoes, chop finely, wash onion and finely chop, mix garlic 3 and chop finely, and squash 2 cloves with a knife;
3. The Arctic Sweet Shrimp is cooked, but frozen, blanch it with boiling water to drain the water;
4. Put an appropriate amount of olive oil in the pot, warm up, add garlic and chopped onions and stir fry;
5. After frying the aroma, add tomatoes and stir fry;
6. When the tomato sauce is thick, put an appropriate amount of salt;
7. Sprinkle an appropriate amount of black pepper;
8. Put 1 tablespoon (approximately 10ml) of tequila, if you don’t need to leave it, you should put white wine, you don’t have tequila on hand
9. Keep simmering until the tomatoes are very viscous, turn off the heat and set aside;
10. In another pot, put wide water in the pot, put a spoonful of salt, and add the pasta after the water is boiled;
11. Open the lid and let the pasta boil. The cooking time refers to the time indicated on the package;
12. When cooking the pasta, set up a separate wok, put a little oil in the pan, add 2 cloves of crushed garlic, fry the aroma, and add the clams;
13. When the clams have an opening, add the Arctic sweet shrimp and sprinkle a little black pepper; I use a little more shrimp, but it can be halved;
14. Stir fry until most of the clams are open, add tomato sauce;
15. Stir-fry evenly, feeling less tomato sauce;
16. At this time the pasta has been cooked, remove the pasta and put it in the seafood, mix well to start the pot.
Tips:Homemade seafood pasta is naturally more seafood and less tomato sauce. It’s the opposite of eating outside. The amount can be adjusted by yourself.
