INGREDIENTS

2 ¾ lb pork tenderloin 400g spaghetti
500g mussels
350g calamari
6 jumbo shrimp (peeled and deveined)
50g parsley
1 clove garlic
12 cherry tomatoes
1 lemon
2 tbsp vegetable oil
200ml white wine
250ml tomato purée
1 tbsp olive oil
50g unsalted butter
salt
pepper
sugar

HOW TO MAKE IT

1. Wash and brush the mussels. Slice the calamari and mince parsley. Slice the garlic and halve the cherry tomatoes. Juice and zest the lemon and set aside.
2. Heat up a large pot of water over medium-high heat. Once boiling, season with salt and cook the pasta until al dente or according to the package instructions.
3. Heat a large frying pan over medium-high heat. Add vegetable oil and fry the shrimp on each side for approx. 2 min., then remove from the pan. Next fry the calamari rings. Add garlic and tomatoes and cook for approx. 2 min. Add the mussels and immediately deglaze with white wine and tomato purée. Stir in the lemon juice and zest, olive oil, and butter. Season with salt, pepper, and a pinch of sugar.
4. Add the spaghetti and shrimp back to the pan. Toss and top with parsley. Serve immediately and enjoy!