Seafood Spaghetti
This Seafood Pasta contains mussels and has a tasty tomato sauce made with San Marzano tomatoes, white wine, chilli, garlic, shallot and basil. Serve with grated parmesan!
Ingredients
- 300g fresh spaghetti
- 1kg mussels
- 2 tbs olive oil
- 3 garlic cloves chopped
- ½ shallot peeled and diced
- 2 x400g San Marzano tinned tomatoes
- 100ml white wine
- 1 red chilli, diced
- 1lemon juiced
- 1 small bunch basil chopped
- 50g grated parmesan
Method
In a large pan of boiling salted water cook the pasta as per pack instructions. Drain, keep some of the pasta water.
In a another large pan cook the garlic and shallot in the oil for 2 minutes, add the wine and mussels cook with a lid on for 4 minutes. Using a large slotted spoon removed the clams to a colander over a bowl, remove the meat from ¾ of the mussels, keep the liquor and bring the sauce up to the boil.
Add the tomatoes and reduce by half. Using tongs add the cooked spaghetti to the sauce, cook for another 2 minutes.
Stir through the chilli, lemon juice and zest and basil, then pop the mussels back in with any juices and give a big stir. Grate over parmesan, drizzle in more olive oil if desired and serve.
Ingredients
- 300g fresh spaghetti
- 1kg mussels
- 2 tbs olive oil
- 3 garlic cloves chopped
- ½ shallot peeled and diced
- 2 x400g San Marzano tinned tomatoes
- 100ml white wine
- 1 red chilli, diced
- 1lemon juiced
- 1 small bunch basil chopped
- 50g grated parmesan
Method
In a large pan of boiling salted water cook the pasta as per pack instructions. Drain, keep some of the pasta water.
In a another large pan cook the garlic and shallot in the oil for 2 minutes, add the wine and mussels cook with a lid on for 4 minutes. Using a large slotted spoon removed the clams to a colander over a bowl, remove the meat from ¾ of the mussels, keep the liquor and bring the sauce up to the boil.
Add the tomatoes and reduce by half. Using tongs add the cooked spaghetti to the sauce, cook for another 2 minutes.
Stir through the chilli, lemon juice and zest and basil, then pop the mussels back in with any juices and give a big stir. Grate over parmesan, drizzle in more olive oil if desired and serve.
