Hot (or not) glass noodles with seafood cocktail

Seafood! And you got my attention anytime and every time!

I’m sure there are plenty more species in the oceans that I have not tried yet. There are definitely those I’ve not heard of – but show me and I’ll try them. I have some on my “to do – to try list”, unfortunately they are not available where I live. Oh well *sigh* – someday…

If you make me pick and choose very few ingredients I could not live without (I have learned not to ever say never – does that even sound right?), some of those or at least one among those would be something from salty waters. I absolutely love oysters, scallops, octopus, shrimp, sea snails, clams, mussels… Did I mention yet I LOVE seafood?

Coming back to everyday realities. There are some recipes that are on my top list, when I’m in a hurry or when I am too lazy to think what else I could make (that too sometimes happens). Usually I have the ingredients stored in my pantry and fridge for this one – you know, “just in case”. Since we cannot brag with too many choices of fresh seafood in Lithuania, I am not too picky about using some quality frozen seafood and needless to say I usually have some in stock in the freezer.

So bear yourself – here comes an easy one!

Ingredients:

Seafood cocktail (800g pack)
2 cans of tomatoes (400 g each)
1 garlic
1 chili (go wild if you please with this one)
1 glass of white wine (for the dish – you can drink your share while cooking)
Glass noodles
Olive oil
Salt’n’pepper

Chop some garlic and fry in a bit of oil until soft. Add chopped chili. I like it hot, so I usually use up the whole chili – with the seeds.

Add defrosted seafood cocktail and cook for 5-10 minutes. Pour white wine and bring to boil. Now add tomatoes, cover and cook for 15-30 minutes. A bit longer cooking time incorporates taste of different ingredients better. The more excess liquid it has, the better – the noodles will absorb all of it at the end. Add the noodles, mix, turn the stove off and let it sit covered until the noodles are soft.

And this is all it takes. You may serve it with some parsley if you like. I had some for the pinch of green in the photos – I also like the taste of it in this dish, yet it was only remembered when the food was gone.

Enjoy!