This is quick and light, and the lemon adds a fresh zesty flavour.
Add your favourite combination of seafood, or keep a bag of seafood mix in the freezer for a no-fuss dinner. Serve with crusty bread for mopping up the juices.
- 2 tbsp olive oil
- 1 red onion, diced
- 2 cloves garlic, finely sliced
- 2 anchovies
- 3 strips lemon peel
- ½ cup white wine
- 1 tbsp capers
- ½ tsp dill tips
- 6 large vine-ripened tomatoes, roughly chopped
- 400g seafood (salmon, calamari, shrimps, mussels, crab etc)
- 4 serves spaghetti
- Fresh Italian parsley, to garnish
1 Heat the oil in a large frying pan. Add the onion, garlic and anchovies, and saute over a gentle heat for 4-5 minutes, until softened and fragrant.
2 Add the lemon, white wine, capers, dill and tomatoes and simmer for 10 minutes.
3 Add the seafood and cook gently for 4-5 minutes until both the fish and seafood are translucent and cooked.
4 Meanwhile, cook the pasta in boiling water according to packet directions and drain.
5 Serve the tomato seafood sauce over the hot pasta. Garnish with Italian parsley and a swirl of olive oil.