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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Simple spaghetti with mixed seafood and a white wine and garlic based sauce - sauce might be overstating it, it is more of a lubrication in this simple dish. 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:
1. 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.
2. add parsley, fish stock and white wine and bring to a gentle simmer.
3. let the liquid reduce by about half.
4. 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.
5. in separate pan, cook spaghetti according to instructions - aim for it to be a little al dente.
6. 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.
7. serve with a little more shredded parsley to garnish.
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