• 
  400 grams of frowzen seafood
• 
  2 to 3 deciliters of wine
• 
  200 grams of tomatos
• 
  Some parsley
• 
  400 grams of spaghetti
• 
  Cut the tomatos into pieces
• 
  Boil the seafood for about 45 minutes
• 
  Some olive oil
• 
  Roast gently the tomatos with olive oil
• 
   
• 
  Boil for 20 Minutes. Add wine if necessary.
• 
  Boil the spaghetti al dente
• 
  Drain water from Spaghetti, add the seafood and blend