Squid ink spaghetti (Bitnari Choi, Nana)

Ingredients

Spaghetti 80g

Squid

Shrimp 50g

Mussel 50g

Short arm octopus 50g

squid ink 2t
garlic 10g
white wine 50ml
Olive oil 1T
flying fish roe

Method
After separation of the pre-cooked mussel flesh and written in the remaining broth soup.

Boil spaghetti 5 minutes.

Groomed seafood and Chop the garlic.

Heat small amount of oil in pan and fry the garlic in oil.

In high heat and fry seafood.

Boil seafood Add the stock and white wine.

Put the 2t squid ink.

spaghetti and seafood stir well.

If Source begins to stick, add Pepper, stir often.

Dish up the food.
Put on flying fish roe.