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.
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Units: US | Metric
- 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
- 1warm 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.
- 2add parsley, fish stock and white wine and bring to a gentle simmer.
- 3let the liquid reduce by about half.
- 4dissolve 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.
- 5in separate pan, cook spaghetti according to instructions - aim for it to be a little al dente.
- 6when 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.
- 7serve with a little more shredded parsley to garnish.
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Nutritional Facts for Seafood Spaghetti
Serving Size: 1 (124 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 571.1
- Calories from Fat 76
- Total Fat 8.5 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 12.4 mg
- Total Carbohydrate 93.5 g
- Dietary Fiber 4.4 g
- Sugars 5.0 g
- Protein 15.8 g
The following items or measurements are not included: