Tag Archives: spaghetti

Seafood spaghetti

5 Jul

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
  1. 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.
  2. In the meantime cook the pasta in boiling salted water.
  3. 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.
  4. 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.


This slideshow requires JavaScript.




Fancy a bit of pasta? Spaghetti with crab, cherry tomatoes and basil. Yum!!!

15 Nov

   Today I’m cooking pasta and my favourite recipe at the moment is spaghetti with crab, cherry tomatoes and basil.  You would not believe how easy or how delicious this meal is.  I’m not a crab lover myself but absolutely love this recipe.  It only takes about 25 minutes to prepare and cook so it’s almost faster than choosing and waiting for a take-away!

Before you look at the recipe I thought you may be interested in a few facts about crabs.  Did you know that there are about 85o different species of crab!  The smallest one is a Pea Crab and is only a few millimetres wide.  The largest one is a Japanese Spider Crab with a leg span of 4 metres, that’s 13 feet for those of us who are not yet metric lovers!  Imagine meeting that when you go for a quick dip!!!!

Crab meat is very low in calories and fat but a rich source of Omega 3 and vitamins and minerals, making it a perfect choice for a healthy heart or if you want to lose weight!  A four-ounce portion of crab meat only has 98 calories and 2 grams of fat!  This recipe only contains 349 calories per person.  Excellent!!  Can’t wait to eat it again!

Spaghetti with crab, cherry tomatoes and basil

Uses tinned crab so no need to mess about cooking fresh crabs.  I wouldn’t know where to start!



This slideshow requires JavaScript.

Spaghetti with a rabbit and mushroom sauce – what a great dish!

2 Jul

I bet there are those who will be thinking they could never eat rabbit.  Well, you don’t know what you are missing!  I was brought up in the country and shooting rabbits was part of every day life.  I know they are little fluffy things with adorable eyes but they are considered a major pest for farmers, destroying their crops and even munching on trees.  They only live for about one year in the wild but during that time they can cause utter devastation.   Mum often used to cook rabbit stew.  It tasted great but got a bit boring after time and it was difficult to eat what with the small bones and occasional shot!

Rabbits were brought into Britain about 2000 years ago by the Romans who kept them in walled enclosures with deep foundations so they could not escape.  When the Romans left it is likely that all the rabbits died.  They were reintroduced to Britain by the Normans and it is believed that this was the time that some escaped and Britain had their first wild rabbit.

Wild rabbit certainly tastes so much better than the farmed variety but it is really difficult to find.  I was lucky enough to buy one from our local Farmers Market.  The stall was owned by Pick’s Organic who are based in Barkby Thorpe, Leicestershire.  Not only do they sell at Farmers Markets but they also have a great Farm Shop with its own Butchers Shop, as well as doing door to door delivery etc.  Here is a link to their website if you are interested in finding out more:


The rabbit was delicious.  Meaty joints full of flavour, perfect for this dish.  Oh, and by the way, the dish takes the meat off the bone so there are no nasty surprises, not even shot!

Here is the recipe, I hope you give it a try.

Spaghetti with a rabbit and mushroom sauce                                   Serves 2-3

  • 1 rabbit (wild if you can get it) jointed
  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 75ml dry white wine
  • 1tbsp tomato puree
  • 250 ml chicken stock (use a good quality stock cube if you don’t have homemade)
  • 125g chestnut mushrooms, thinly sliced
  • 3/4 red pepper, deseeded and chopped
  • 15g butter
  • 200 – 300g dried spaghetti
  1. Heat the oil in a large pan over a medium heat.  Add the garlic and the rabbit joints and cook until browned all over.
  2. Add half the wine and let it come to the boil to burn off the alcohol.Stir in the tomato puree and half the stock.  Cover and cook for 15 minutes.
  3. Turn the heat down to low and turn the rabbit joints over.  Cover and continue cooking for a further 25 minutes when the rabbit should be tender.  Remove the pan from the heat and take out the rabbit, leaving the cooking sauce in the pan.  Allow the rabbit to cool then carefully strip the meat from the bones, making sure no small pieces of bone are mixed with the meat.
  4. Cook the spaghetti as per packet instructions.
  5. In a separate pan add the butter and fry the mushrooms and pepper for about 4 minutes over a medium heat.  Add the remaining wine and cook for a couple more minutes or until the pepper is tender.
  6. Return the rabbit meat to the pan with the remaining stock and tomato puree.  Stir in the vegetables and cook for a couple of minutes so the flavours combine.
  7. Drain the spaghetti and serve it topped with the meat sauce.

    This slideshow requires JavaScript.