Squid Ink Seafood Spaghetti
Featured Product:
Jalapeno Red Chillies
Looking to try something new? Then this is the recipe for you!
Ingredients
340g
Squid ink spaghetti
450g
Seafood
(Prawns, Shrimp etc)
2 teaspoon
Olive oil
6
Garlic cloves
sliced
2 tablespoons
Tomato puree
283
Cherry tomatoes
78ml
White wine
2
Lemons
10g
Basil
4 tablespoons
Butter
Salt
to taste
Pepper
to taste
Instructions
Meanwhile, heat the olive oil in a pan, add the garlic until lightly browned, tip in the tomato puree and stir. Add the cherry tomatoes, white wine, jalapeno and 60ml of water. Season the mixture with salt and pepper, cook while stirring occasionally until the tomatoes have softened.
Bring a pot of salted water to a boil, add the spaghetti and bring to a simmer. (Keep 125ml of pasta water).
While the spaghetti is cooking, tip the shrimp in to the tomato mixture, season with salt and pepper and heat until cooked. Tip the pasta, the 60ml of left over water, butter and the zest and juice of one lemon to the pan. Cook until the pasta is coated, season with salt and pepper. If too dry add extra pasta water. Remove from the heat and stir in the basil.
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