First, prepare tomato sauce. Its composition may vary according to your taste. This site has several recipes of tomato sauces for spaghetti, you can use any of them. I will briefly lead the technology of preparation of their: - tomato peel and RUB in puree; - boil carrots and grate on the fine grater; - fry finely chopped onion; - garlic press; - all of the above, put in the pan, salt, pepper; - melkorublenoy add the Basil and parsley; add olive oil, white wine and Bay leaf; - stew under lid on medium heat for 10 minutes, take out Bay leaf. When the sauce is ready, spread it to the seafood. You can use seafood or to purchase individually. I really like mussels in shells. They give the dish a romance of the sea! Pour the seafood into the pan to the tomato sauce (frozen seafood should be thawed on the pan did not have extra water from melting ice). Boil everything on high heat without lid 7 minutes, to evaporate excess liquid and weight slightly thickens.

Meanwhile, boil in lightly salted water pasta. My personal favorite - fettuccine (long and flat, wide ribbons). You can take any other form.

Once the fettuccine is ready, drop them in a colander and in a few seconds, drain the water...

..., then immediately spread on a pan to "refill." Cook for another 2 minutes over medium heat, stirring the pasta with the sauce.

Ready! Spread in a plate. In addition to course, you apply the finely chopped herbs and grated Parmesan. But honestly, that's already delicious!