Okay, I need a little break from my salad posts. Last night I browsed through previous recipes I’ve written for Crush magazine and came across this lush Seafood spaghettini from Issue 21. Oh my word, I’m just dying for some pasta especially after my 10 km ”wog” on Sunday. Let’s just say, I’ll be rewarding myself with this very, very soon. Although, it’s a pasta dish, it’s rather light and refreshing – a perfect pasta dish for summer, wouldn’t you agree?
Serve with loads of parmesan and you’re in heaven.
Serves: 6 – 8
500 g spaghettini or linguini, cooked until al dente
2 T (30 ml) butter
1 t ( 5 ml) olive oil
250 g prawns, cleaned and de-veined
250 g calamari tubes, sliced
300 g fresh mussels
1 onion, finely chopped
2 celery sticks, finely chopped
2 large ripe tomatoes, seeds removed and chopped
½ c (125 ml) dry white wine
1 tin cherry tomatoes
3 cloves garlic, chopped
1 c (250 ml) passata
2 t (10 ml) sugar
Handful of flat leaf parsley, chopped
Salt and pepper to taste
Extra virgin olive oil
1 c (250ml) grated parmesan to serve
Heat the butter and oil in a large frying pan. Fry the prawns until the shells are pink and slightly crispy, then remove from the pan and set aside. Fry the calamari for 3 minutes, remove and set aside. Lastly fry the mussels for 4 minutes until they start opening then remove and set aside.
In the same pan, sauté the onions and celery until softened. Add the tomatoes and sauté until most of the liquid has cooked away.
Add the wine and reduce by half, then add the tinned tomato, garlic, passata and sugar. Bring to the boil and then simmer gently for 15 minutes uncovered. Season to taste.
Add the seafood to the sauce and heat through for 5 minutes (make sure all the mussels have opened). Add the parsley.
Toss the cooked spaghettini and the seafood sauce together and season one more time.
To serve, drizzle with a bit of extra virgin olive oil and sprinkle with grated parmesan.