Seafood Spaghetti

Name: Seafood Spaghetti
Ingredients: 400 g seafood, I use supermarket packs of cooked prawn, mussels and squid (thawed if frozen); 1 tablespoon olive oil; 12 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; 12 teaspoon cornflour; 200 g spaghetti

10 ingredients

7 steps

Ingredients

400 g seafood, I use supermarket packs of cooked prawn, mussels and squid (thawed if frozen)
1 tablespoon olive oil
12 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
12 teaspoon cornflour
200 g spaghetti

Directions

1

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.
2

add parsley, fish stock and white wine and bring to a gentle simmer.
3

let the liquid reduce by about half.
4

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.
5

in separate pan, cook spaghetti according to instructions - aim for it to be a little al dente.
6

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.
7

serve with a little more shredded parsley to garnish.