Spaghetti Aglio Olio with Seafood

Steps

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1. 1
   Prepare ingredients: thinly slice 3 garlic cloves and roughly chop parsley leaves. Remove squid skin and cut into thick rounds; peel shrimp and remove the black vein.
   ▶ ≈1:04
2. 2
   Boil water in a pot. Once boiling, add 1 tbsp salt, then add 160-200g spaghetti. Cook for 20% less than the package instructions to achieve al-dente texture.
   ▶ ≈2:04
3. 3
   In another pot, heat olive oil. While still not too hot, add garlic slices and chili flakes, gently stirring until fragrant—the goal is to infuse flavor without burning these ingredients.
   ▶ ≈2:46
4. 4
   Pour in some pasta cooking water and add half a chicken cube. Let it briefly simmer, then add squid and cook for 1–2 minutes until about 70% of the squid has turned opaque.
   ▶ ≈3:22
5. 5
   Add shrimp and cook until they start to turn orange but are not fully cooked through. Sprinkle black pepper powder and chopped parsley.
   ▶ ≈4:04
6. 6
   When the spaghetti reaches al-dente texture (breaks easily with a pull and has slight crunchiness when bitten), drain and transfer it to the seafood sauce.
   ▶ ≈4:23
7. 7
   Toss the spaghetti with the sauce. Add more pasta cooking water if you prefer more sauce. Toss or stir for about 1 minute until the sauce thickens and coats the noodles evenly.
   ▶ ≈4:49
8. 8
   Turn off heat. Plate the spaghetti and top with grated parmesan cheese before serving.
   ▶ ≈5:45