PROBLEM TO BE SOLVED: To provide a method for producing pescatore spaghetti where seafood flavor and tomato flavor are moderately in harmony with each other without making the seafood have fuzzy flavor through being mixed with the tomato flavor even when using retort products having poor flavor, blanched frozen products or chilled products as raw material for the seafood ingredients.;SOLUTION: The method for producing pescatore spaghetti comprises applying seafood sauce around boiled spaghetti followed by applying tomato sauce around the spaghetti so as to obtain pescatore spaghetti sauce where the viscosity of the seafood sauce is ≤1Pa s in a measured value detected with a B-type viscometer, and the viscosity of the tomato sauce measured with a Bostwick viscosimeter is 20-250 mm. The sauce kit for pescatore spaghetti comprises a set of a package bag where the seafood sauce and the seafood ingredients are hermetically sealed, and another package bag where the tomato sauce is hermetically sealed.;COPYRIGHT: (C)2005,JPO&NCIPI
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