NZ Woman's Weekly

Seafood tomato spaghetti

Seafood tomato spaghetti
  • Meal Type

    Seafood
  • Servings

    4
  • 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.

more of this author
Oct-27-2014-issue

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