1. Tomato blanched water, peeled and seeded, cut into small pieces, parsley root and onion minced and set aside, prawns and prawns lined, clams soaked in salt water to spit in sand and set aside
2. Melt butter in a pan, add chopped onion and chopped parsley to fry until fragrant. Add tomato cubes, add salt and black pepper, and simmer for about ten minutes (add water in appropriate amounts) to make tomato paste. Bring water to a boil, add a proper amount of oil and salt to the pasta and cook for ten minutes. Cook and remove for use.
3. Add olive oil and garlic cloves in a pan and stir fry the skin turns yellow. Add shrimp, squid, and clam brandy and stir fry over low heat
4. When the seafood is out of the soup, add the tomato sauce and the cooked pasta, sprinkle with salt according to your taste, and stir evenly out of the pot. Finally, sprinkle with millet chili rings and chopped parsley leaves.
Tips:Homemade tomato sauce may not have enough color, but some commercially available tomato sauces can be appropriately added to make the color more bright and will not affect the taste. The last millet is spicy, with a bit of Chinese flavor in Western style, fresh and sweet, with a bit spicy, rich and layered flavor, very delicious, worth trying
