Vegetable pretreatment: cut colored pepper into small pieces, slice Tricholoma, and blanch for later use.
Dice the onion, mince the garlic, cut the cuttlefish, remove the black line from the shrimp, cut the bacon into small pieces, and make the cherry tomatoes all four.
Add butter to the pot, melt it, pour in diced onion and minced garlic, stir-fry until the onion is translucent, add cherry tomatoes and stir-fry until the juice comes out. Add bacon, cuttlefish and shrimp, stir-fry quickly and pour in a little dry white. When the cuttlefish flowers are rolled up, add the blanched colored pepper and Tricholoma, stir-fry slightly, and season with salt.
Add a little water to the pot until it reaches the bottom. Add a proper amount of cuttlefish sauce and light cream, stir well, boil slightly, pour in the pretreated pasta, so that the sauce is evenly wrapped on the pasta, and add a little salt to taste.
Set the plate, put the cooked spaghetti with cuttlefish sauce on the plate, put the side dishes in good order, sprinkle with cheese powder and chopped parsley, if there is lemon juice, it will be more delicious to pour a little.
1. The cuttlefish juice itself has a certain salty taste, so please pay attention when adding salt to taste.
2. Cream can be replaced by milk.
3. Since it's cuttlefish sauce seafood pasta, it's also good to add some mussels! 4. The cuttlefish juice and seafood itself have a delicate flavor. If I like the original flavor, I don't add a freshness enhancer such as chicken essence. According to my personal taste, it is ok to add some appropriately. Just don't rob the taste.
5. Imported supermarkets also sell spaghetti with cuttlefish sauce, dark spaghetti ... but compared with seafood spaghetti with cuttlefish sauce ... it's not the same taste at all! Pick your mouth, you know.