Seafood Spaghetti with Basil Sauce
1.
Prepare the materials. Then wash the scallops to remove the black lines, and soak a small amount of water to soften them. Soak the clams in an appropriate amount of water and prepared sesame oil for 20 minutes to remove the sand. Defrost the squid rings (I bought the supermarket quick-frozen), and cut the crab fillet into small pieces.
2.
Shell the shrimp and remove the head and tail. It can be peeled raw, but I dare not peel the live shrimp, so I peeled the shrimp after the hot water. Maybe the taste is not that good.
3.
Remove the shrimp intestines. The shrimp intestine is the black one on its back, and it is set aside for later use.
4.
Cook the spaghetti: Boil a pot of water, add a teaspoon of salt, boil the water, add the spaghetti, cook for about 5-8 minutes on medium-high heat, then remove it, drain, add cooking oil and stir evenly to make the spaghetti look Don't be too dry.
5.
Boiled clams: Put the soaked clams in the water of boiled spaghetti and let the clams open. It can be picked up in about 2 minutes. Then put it aside with other ingredients for later use.
6.
Put an appropriate amount of oil in the wok to heat up, and stir-fry in the following order: squid rings-scallops-shrimp-clams-crab sticks. Stir-fried.
7.
Add spaghetti and some oil and continue to fry for 3 minutes.
8.
Add basil sauce, stir fry for 3 minutes, stir well and transfer to a plate. Add crab roe in the middle of the spaghetti, squeeze a little juice from the lemon slices and sprinkle on the spaghetti. Finally, add celery leaves to decorate and you are done.
Tips:
If lemon slices are available, lime can be preferred.
Don't shovel the crab fillet when it is fried, try to keep it from falling apart.
