1. Take the required amount of spaghetti and wash the shellfish. If you take out the opening and closing muscles in the shellfish separately, it will be scallops.
2. Take the required amount of spaghetti and wash the shellfish. If you take out the opening and closing muscles in the shellfish separately, it will be scallops.
3. Add a little salt to the boiling water and cook the pasta for later use.
4. Put the right amount of oil in the pan and saute the onions and diced meat
5. Then add minced garlic and peeled and diced tomatoes
6. Add a spoonful of beef stock, then add salt, pepper and ground basil
7. Stew until the tomatoes are soft and rotten, add the tomato sauce
8. Finally add green pepper diced.
9. At this time the noodles in the other pot should be cooked, so use the noodle soup to blanch the shellfish for 30 seconds
10. Put the cooked pasta in tomato sauce,
11. At the same time put the blanched shellfish in
12. Stir fry for about 1 minute.
