How to make
Peel the shrimp, but keep their heads and discard the remaining peels. Crush the garlic with the wide part of a knife without peeling it.
Put the spaghetti to boil according to the manufacturer's instructions, by leaving them preferably al dente.
Meanwhile, heat the olive oil over a moderate to high heat and cook the shrimp for seconds on both sides, until they change color - from transparent grayish to orange. Remove them and add the heads with the crushed garlic cloves.
Squeeze everything to release an essence, which will add the most wonderful taste to our spaghetti. After a minute, pour the brandy and wait for it briefly to reduce. You can also flambé if you like.
Remove the heads and garlic and add the well cleaned mussels. In less than a minute, they will open up and release a liquid - their essence with the smell of the sea, which means that they are almost ready. Cook for another maximum of one minute, by shaking the pan to the side. You can reduce the heat if the sauce starts to darken a lot.
Strain the prepared spaghetti well and add them to the shrimp, mussels and sauce. Stir, so that they can absorb it (if it has been reduced a lot, drizzle with extra olive oil) and after a few seconds remove the pan from the heat.
Serve immediately and consume them warm, sprinkled with fresh basil.
Enjoy your meal!
