Spaghetti with seafood
A fantastic seafood pasta dish for two. Ready in a flash, and possibly the next best thing to being by the beach in Italy.
Ingredients
- 250g/9oz dried spaghetti
- 2 medium sized courgettes, cut into long thin strips
- 3 tbsp olive oil
- 150²µ/5½´Ç³ú peeled prawns (uncooked and larger prawns cut into small pieces)
- 150²µ/5½´Ç³ú clams in their shells, cleaned
- 1 medium squid, sliced
- 1 garlic clove, thinly sliced
- 2 tbsp chopped flatleaf parsley
- pinch dried chilli, or a whole dried chilli broken into pieces
- 10 datterini tomatoes (small plum tomatoes), cut into quarters
- salt and freshly ground black pepper
Method
In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking.
Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap).
Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat.
When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water.
Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve.
