Seafood Spaghetti

Prep time: 25 mins | Serves: 2

Ingredients:

• 180g spaghetti

• 20g olive oil

• 10g unsalted butter

• 10g garlic, finely sliced

• ½ red chilli, finely chopped (optional)

• 100g raw king prawns, peeled & deveined

• 80g squid, cleaned & sliced into rings

• 80g mussels (fresh or pre-cooked)

• 80g cherry tomatoes, halved

• 50g white wine

• 100g fish or vegetable stock

• 10g lemon juice

• 10g fresh parsley, chopped

• 4g sea salt

• 2g freshly ground black pepper

Method:

1. Bring a large pan of salted water to the boil and cook the spaghetti until al dente. Reserve 50g of pasta water before draining.

2. Meanwhile, heat olive oil and butter in a large frying pan over medium heat. Add the garlic and chilli, cooking for 30 seconds until fragrant.

3. Add the prawns, squid and mussels. Cook for 2–3 minutes until the prawns turn pink and the mussels open.

4. Pour in the white wine and let it reduce by half, then add the stock and cherry tomatoes. Simmer gently for 3–4 minutes.

5. Add the cooked spaghetti straight into the pan, tossing to coat. Add the lemon juice, parsley, and a splash of the reserved pasta water to loosen if needed.

6. Taste and adjust seasoning — a little salt, pepper or lemon juice to balance. Serve immediately, twirled high and glossy.

Storage:

Best enjoyed fresh! If needed, store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan with a splash of stock — avoid overcooking the seafood.