Prep 10 mins
Cook 12 mins
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.
- 400 g seafood, I use supermarket packs of cooked prawn, mussels and squid (thawed if frozen)
- 14.79 ml olive oil
- 1 onion, very finely sliced (medium)
- 2 garlic cloves, finely sliced
- 1 small green chili pepper, finely sliced
- 0.25 ml seafood stock, concentrate or 0.25 ml half a fish stock cube dissolved in 100ml hot water
- 1 glass white wine
- handful flat leaf parsley, shredded
- 2.46 ml cornflour
- 200 g spaghetti
- 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.
- add parsley, fish stock and white wine and bring to a gentle simmer.
- let the liquid reduce by about half.
- 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.
- in separate pan, cook spaghetti according to instructions - aim for it to be a little al dente.
- 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.
- serve with a little more shredded parsley to garnish.