This simple pasta is perfect for a tasty and quick weeknight meal or for something a little more special.
Using squid ink pasta really enhances the flavours of the dish however you can swap this out for normal pasta if you prefer. I highly recommend using a good quality marinara mix, such as the marinara mix from Preston Fresh Seafood used in this recipe. It comes frozen which is super convenient, as you can keep it in the freezer and use any time. Preston Fresh also stocks an impressive range of gourmet pantry items, so grab the pasta while you’re there.
Adding the red wine vinegar to the sauce was on a complete whim, however, it adds a sweet tang to the dish which just works.
As for the ingredient quantities, these are a rough guide so go ahead and add the extra garlic. Tweak to your own taste and enjoy.
Seafood spaghetti – serves four.
Ingredients:
-Olive oil
-3 cloves of garlic, diced
-3 anchovy fillets, diced
-Chilli flakes or fresh chilli, to taste
-Generous glug of dry white wine
-Pasta sauce – I used the Mutti Tomato and Basil Sugo
-Good quality marinara mix – my favourite is from Prestons. Cut any large pieces if required
-Squid ink spaghetti – grab it from Prestons while you’re there
-A splash of red wine vinegar
-Shaved parmesan
-Parsley, chopped
-Lemon, to serve
Method:
Bring a large saucepan of salted water to the boil and add the pasta. Cook as per packet directions or to your preference.
Meanwhile, bring a pan to a medium heat. Heat the oil, then sauté the garlic and anchovies, with a little bit of the anchovy oil until soft – about one minute. Add the chilli flakes and stir until soft.
Bring up the pan heat, add the white wine and let it reduce until about half, then add your pasta sauce.
Once the sauce has heated through, add a splash of red wine vinegar and the marinara mix. Stir over a medium heat until the seafood is cooked through and any shellfish have opened. Add a couple of spoonfuls of the pasta water to the sauce.
Once cooked, drain the pasta and plate immediately. Add the marinara sauce, parmesan and chopped parsley. Finish with cracked pepper and a lemon wedge.