Inspired by many a spaghetti ai frutti di mare eaten in Italian restaurants far and wide, I decided to recreate this favourite pasta dish at home, and was delighted to discover a really rather splendid supper dish to add to the list.

It’s quick to make and doesn’t rely on hard to find fresh seafood, the supermarket seafood mix (prawns, mussels, squid) is quite good enough - although if you are lucky enough to have some then use that by all means.

I am convinced that a little bit of alcohol really brings out the best in tomatoes, here I’ve found another use for that bottle of Vermouth lurking in the cupboard (that way you can claim it is for cooking and not for those late night dirty martinis…).

Ingredients
200g seafood mix (or equivalent seafood)
1 tin chopped toms
1 onion
2 fat cloves garlic
1 green pepper
2 capfuls Vermouth
1 bunch parsley (generous handful when chopped)
1 lemon
250g Spaghetti
Olive oil, S&P

Serves 2

1 Chop onions and fry gently in olive oil
2 Whilst they are frying, chop green pepper finely and add to pan, then start chopping garlic
3 After 5 mins (onions should be soft, not browned) add Vermouth and cook off alcohol (2 mins)
4 Add toms and garlic, cover and simmer gently
5 Put pasta on and start picking and chopping the parsley
6 When pasta is done, add seafood and squeezed lemon juice to pan, drain the pasta and add to sauce along with chopped parsley. Lovely with a drop of dry rose and a hunk of bread to mop up the sauce

Tags: easy supper

This entry was posted on Saturday, September 12th, 2009 at 8:32 am by urban foodie and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.