Since it's seafood pasta, I prepared blood mussel and squid, and you can add king shrimp. The squid was cut into bite-sized pieces inside the peeled body. If you cut it with a ring, it's prettier because it's voluminous. I couldn't make a ring because I didn't have a whole squid in the refrigerator. Remove the mustache first and wash the mussels against each other. Stir in the garlic and shred the onions.

It's a serving of pasta.

Boil 1.5 liters of water and add 1 tablespoon of salt. If you add salt, the gluten in the noodles won't be removed, and the seasoning is soaked in the noodles, making them chewy and delicious. The point is to add plenty of water and boil it. It is best to boil spaghetti noodles according to the instructions on the back of the bag. The reason is that it can vary slightly from manufacturer to manufacturer. The instructions say to boil the noodles for about 10 minutes, but I boiled them for about 8 minutes. The reason is that you stir-fry it again in the pan for two minutes. And spaghetti noodles don't rinse in water. Please remember that

Drain it in a sieve, put it in a bowl, and mix it with olive oil to prevent the noodles from getting swollen.

Add 1 tablespoon of olive oil and stir-fry the garlic first, and when the garlic scent comes up, add the onion salad and stir-fry it. Then, add squid and mussels.

Add 1 tablespoon of refined rice wine to catch the fishy smell of seafood. It's good to add white wine, but I added rice wine because I didn't have it. Add 3-4 tablespoons of boiled water and stir-fry it. Boiled water becomes broth. And add 5 tablespoons of rose pasta sauce. You can add a little more sauce if you like.

Stir-fry spaghetti noodles for 2 minutes and it's done. Taste it and add a little salt if it's bland.

If you want to put spaghetti noodles pretty like a restaurant, roll them with long frying chopsticks and put them on a plate.

Put seafood and sauce on both sides and put topping cheese on top. Sprinkle a little bit of parsley powder to complete it.