NZ Woman's Weekly

Seafood tomato spaghetti

Seafood tomato spaghetti
  • Meal Type

  • Servings

  • Courses

    Quick lunch

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.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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