Seafood Spaghetti with Tomato and Garlic

This is a quick, easy and super-delicious spaghetti dish, packed with flavour! You can easily keep the seafood in the freezer, to pull out anytime to knock this up!

I always have large prawns in the freezer, but you can use anything for this dish as the base sauce works with most seafood – crab, squid, clams, mussels, use what you like!

seafood-spaghetti

Recipe (serves 2)

150 – 200g spaghetti (about 75g per person, but depends how hungry you are!)

2 tbsp butter

3 large cloves of garlic, crushed

2 large tomatoes, seeds removed and diced

 1 red chilli, de-seeded and chopped

1 glass of good dry white wine 

12 large prawns, no shell and de-veined

2 squid tubes, cleaned, prepared and cut into rings

Small bunch of basil

Salt and pepper

Cook your spaghetti in a large pan of well salted, boiling water for about 10-12 minutes.

While the spaghetti is cooking, melt the butter in a frying pan and add the garlic and chilli. Cook gently for 2 minutes. Next, add the prawns and squid and cook until just tender and the prawns have turned pink. Remove the seafood from the pan and leave to one side.

Pour the white wine into the pan (it should bubble), and cook on a high heat until reduced slightly (about 1 minute vigorous bubbling). Add the diced tomato and then put the seafood back into the pan. Season well with salt and pepper and stir.

Spoon/grab the spaghetti directly out of the boiling water (don’t drain it in a colander!) and put into the pan with the seafood sauce. You want to make sure you get a little of the starchy spaghetti water into the pan, as this will help create the sauce and give a lovely, smooth sauce.

Rip in some basil leaves and toss the spaghetti with the sauce.

Serve in lovely pasta bowls and enjoy!

(you can add Parmesan if you want, but traditionally you don’t have it with seafood, but each to their own!)

 

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