It’s been over two years since I last posted on my blog, partly due to illness. As part of my recovery plan I decided to tackle my health head on and get into peak fitness. Eighteen months later and nearly three stone lighter, thanks to Slimming World, I am just about there.
So, today is a new beginning for my blog. I will not be posting as often as before and will only be posting recipes I have made up myself, using the principles of Slimming World. I’ve been dying to try this recipe which has been floating around in my head ever since I first had a seafood pasta dish in a local restaurant. I’ve used all fresh ingredients and the finished dish was delicious, even if I do say so myself. I’m sure some of my Italian friends will be appalled but hope they will forgive me some creative inspiration. The chilli gives a bit of a kick but doesn’t overpower the dish and can be omitted if you like. Likewise, mix and match the seafood to suit your own personal taste. Cooking is about adventure, having fun and taking a few risks. Go for it, I’m sure it will turn out well but if not there is always the chippy.
Seafood spaghetti. Serves 2 – 3
- Spray Olive oil or Frylight
- 1 onion, roughly chopped
- 1 large or 2 small cloves garlic, crushed
- 4 small tomatoes, roughly chopped and seeds discarded
- 1 good pinch dried chilli flakes (option all)
- 50 mls dry white wine
- small bunch basil, leaves roughly chopped
- 125g raw king prawns
- 125g cooked mussels
- 1 small jar Calamari antipasti, drained and rinsed
- Dried spaghetti, enough for 2-3 people
- Spray a large skillet or nonstick frying pan with oil or Frylight. Heat gently then add the onion and garlic. Fry over a medium heat for about 10 minutes until the onion is soft but not coloured.
- In the meantime cook the pasta in boiling salted water.
- Add the tomatoes and continue to fry for about 5 minutes until softened then add the wine and cook for a couple of minutes more. Add the prawns and fry for 5 minutes until pink and cooked through. Add the chopped basil, mussels and squid. Season with salt and freshly ground black pepper. Mix gently and cook over a low heat until everything is warmed through.
- Drain the spaghetti, reserving some of the cooking liquid, and add to the seafood. Toss everything together, adding a little of the reserved cooking liquid if it looks too dry.
Tasty Advice 