The Mayo is the Clincher Mediterranean-Style Soup Spaghetti

• 200 to 250 grams Pasta
• 1/2 small Onion
• 1/2 Celery (optional)
• 3 clove Garlic
• 1 can Canned diced tomatoes
• 2 tsp Soup stock cube
• 10 grams Butter
• 200 grams Mixed frozen seafood
• 2 tbsp White wine
• 200 ml Dashi stock (water + dashi granules)
• 100 ml Milk
• 100 ml Heavy cream
• 3 tbsp Mayonnaise
• 1 dash Salt and pepper (coarsely ground if possible)
• 1 mayonnaise, parsley, powdered cheese - each (to taste) Toppings

1. Heat some oil in a pan and cook the minced onion, celery, and garlic well.
2. Add the tomato and soup stock, and boil down by about half.
3. Cook your mixed seafood in a heated frying pan with butter.
4. Add some white wine and cook evenly to burn off the alcohol.
5. Add the dashi stock, milk, heavy cream, mayonnaise, and the broth from Step 2 to Step 1 and cook.
6. Once it starts bubbling flavor with the salt and pepper.
7. Mix in the ingredients and the sauce is complete!
8. Pour Step 3 over pasta that's been boiled for slighter shorter than directed.
9. Top with mayonnaise, parsley, and powdered cheese and it's complete.

pasta, onion, celery, clove garlic, tomatoes, cube, butter, white wine, water , milk, cream, mayonnaise, salt, mayonnaise

Taken from cookpad.com/us/recipes/153366-the-mayo-is-the-clincher-mediterranean-style-soup-spaghetti (may not work)