Spaghetti with seafood, fresh tomato and parsley sauce
Serves 4
Serves 4Ingredients
- 1 brown onion
- 2 cloves garlic
- 1 large red chilli
- 25ml olive oil
- 4 large ripe tomatoes
- 100ml white wine
- sea salt and freshly cracked black pepper
- 400g spaghetti
- 8 green prawns, peeled and cleaned
- 150g flathead fillets, cut into 2cm pieces
- 150g cleaned squid, cut into rings
- 16 mussels, steamed open and removed from the shells
- ½ cup parsley, chopped
Method
- Peel and dice the onion and garlic and chop the chilli
- Heat the oil in a large saucepan and sauté the onion, garlic and chilli until soft
- Dice the tomatoes and add to the saucepan with the wine
- Simmer until the tomatoes begin to fall apart and season with salt and pepper
- Cook the spaghetti in boiling salted water until just cooked, ‘al dente’
- Drain and toss through a little olive oil
- Place the prawns into the tomato sauce and simmer for 2-3 minutes
- Add the flathead and squid and simmer again for 2-3 minutes
- Lastly add the mussels and heat through
- Divide the spaghetti between 4 serving bowls and top with tomato and seafood sauce
- Sprinkle over chopped parsley and serve
