Spicy Seafood Tomato Pasta

Pat the shrimp and squid lightly dry so they sear instead of steaming.

Crush the 250 g canned whole tomatoes roughly by hand or with a spoon, leaving some texture for the sauce.

Boil the 180 g spaghetti in well-salted water for 1 minute less than the package time.

Before draining, reserve about half a cup of pasta water to loosen and emulsify the sauce later.

Heat 2 tbsp olive oil in a wide pan over medium heat.

Add the 20 g garlic and 80 g onion, and cook for 2-3 minutes until fragrant and softened, stopping before the garlic browns.

Add 1 tsp red chili flakes and stir for only 20 seconds to season the oil without burning the chili.

Add the shrimp and squid, then cook just until the surfaces turn opaque.

Add the crushed tomatoes and simmer over medium-low heat for 6-7 minutes.

Let the sauce thicken and combine with the seafood juices, but avoid reducing it until dry.

Add the drained pasta and 2 tbsp reserved pasta water, then toss over high heat for 1 minute.

When the sauce clings to the strands, finish with 1 tbsp parsley and serve immediately.