SPICY SEAFOOD PASTA
Ok, this is the actual ONE.
Seafood, Pasta, Pepper
Somebody tell me what else is necessary in life ?!!
I’ll be honest, I was sous chef on this one.
I was on vacay in the UK and my girl threw me a welcome dinner – shout out to Sade !
(Click here for details on the ultimate fake away girls night in incorporating this dish).
This dish was the staple of our night and I drove myself into a food coma with a 2nd and 3rd helping.
This was just glorious, my mouth is watering all over again.
We love a good glass of wine so of course we had to incorporate some Chardonnay into this recipe.
The Pesto is optional but I think it gives the sauce the thickness in consistency and adds a tanginess to the dish.
It was just too good but I forgot to pack my take away !
Ahhh...I’m still not over it.
This dish speaks for itself...thank me later !
Yield: 4 servings
Prep time: <10 mins
Cook time: <20 mins
Total time: <30 mins
Ingredients:
Linguine/Spaghetti, 1 pack
250g Mixed Seafood (prawns, mussles, scallops, calamari)
1 can of Chopped Tomatoes
Red Pesto, 2 tbsp (optional)
Tomato Paste, 1 tsp
Dry White Wine, 1/2 cup (optional)
Cooking Creme, 1/4 cup
3 scotch bonnets (ata rodo)
1 Red Onion
2 Garlic Cloves
Parsley (fresh or dried), 1 tbsp
Basil (fresh or dried), 1/2 tbsp
Olive Oil, 2 tbsp
Salt (to taste)
Black Pepper (to taste)
Grocery Shopping:
Red Pesto : Delis Grocery Store, VI
Prep:
Chop onion.
Finely chop garlic
Chop parsley.
Chop basil.
Chop scotch bonnets (with or without seeds).
Cook pasta according to its packet instructions, drain and set aside.
Instructions:
1) In a large skillet, heat 2 tbsp of olive oil then add onions and garlic and fry together on low heat for about 2 minutes or until transparent.
2) Stir in chopped tomatoes, chopped bonnets and tomato paste and simmer on low heat for 8 minutes, stirring occasionally.
3) Stir in 2 tablespoons of red pesto (optional) and cooking creme then add ½ a cup of water, stir and continue to simmer for a further 3 minutes before seasoning with salt and black pepper (to your taste).
4) Stir in the mixed seafood, parsley and basil then add wine (optional), cover the skillet and allow the seafood sauce to simmer for 5 minutes (if seafood is fresh) or 10 minutes (if frozen).
5) Remove the lid from the skillet, stir the sauce (if it has dried out a little, add ½ a cup of water or until desired consistency is achieved) then fold in cooked pasta and stir until well incorporated.
done) Simmer pasta on low heat for 3 minutes then removed from heat.
Your Seafood Pasta is ready !
Serve whilst hot and top with grated Parmesan if desired and this pairs perfectly with a glass (or 2) of red wine :)
ENJOY !
Don't forget to FAKE IT, SNAP IT and TAG @fakeawaylagos