The Mayo is the Clincher Mediterranean-Style Soup Spaghetti

Heat some oil in a pan and cook the minced onion, celery, and garlic well. Add the tomato and soup stock, and boil down by about half.

Cook your mixed seafood in a heated frying pan with butter. Add some white wine and cook evenly to burn off the alcohol.

Add the dashi stock, milk, heavy cream, mayonnaise, and the broth from Step 2 to Step 1 and cook. Once it starts bubbling flavor with the salt and pepper. Mix in the ingredients and the sauce is complete!

Pour Step 3 over pasta that's been boiled for slighter shorter than directed. Top with mayonnaise, parsley, and powdered cheese and it's complete.