Seafood Spaghetti
- Ready In:
- 22mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 400 g seafood, I use supermarket packs of cooked prawn, mussels and squid (thawed if frozen)
- 1 tablespoon olive oil
- 1⁄2 onion, very finely sliced (medium)
- 2 garlic cloves, finely sliced
- 1 small green chili pepper, finely sliced
- 1 dash seafood stock, concentrate or 1 dash half a fish stock cube dissolved in 100ml hot water
- 1 glass white wine
- handful flat leaf parsley, shredded
- 1⁄2 teaspoon cornflour
- 200 g spaghetti
directions
- warm olive oil in a skillet and fry onion, garlic and chili over a medium heat until onion softens - not long enough for the garlic to colour.
- add parsley, fish stock and white wine and bring to a gentle simmer.
- let the liquid reduce by about half.
- dissolve cornflour in a little cold water and add to pan and stir - cook for a minute or two, this is just to give the sauce a bit of body and a gloss.
- in separate pan, cook spaghetti according to instructions - aim for it to be a little al dente.
- when spaghetti is very nearly done, add seafood to the sauce and gently heat through over a low heat, add drained spaghetti and stir all together.
- serve with a little more shredded parsley to garnish.
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RECIPE SUBMITTED BY
Male, mid 40s, who loves to eat and to cook. Obsessive reader of recipe books and food magazines.
Going through a phase with muffins at the moment - they are only recently becoming popular here in the UK, thank you Otis Spunkmeyer. I'm alternating between healthy and naughty recipes, like to take them to work to share round - better than taking in boxes of doughnuts from Mr Krispy K (which have only lately been sold over here).