Friday, May 6, 2011

Spaghetti Frutti Di Mare

I’m a huge fan of seafood, and pasta is a girls best friend, so combine the two and I’m surely in heaven! This dish is really low in fat and on the table in 15 minutes. Now I use defrosted seafood, which I know puritans may snort at, but for a busy evening, this meal ticks all the boxes. Oh and serve with a sneaky slice of my easy peasy garlic bread and a glass of white wine.

Serves 2, well


  • Dried spagetti pasta (1/4 packet)
  • 1 clove of garlic finely chopped
  • Salt & Pepper
  • 1 onion finely chopped
  • Half red chilli, deseeded and finely chopped
  • 6 tomatoes, diced (or tinned tomatoes)
  • 1 tsp of tomato puree
  • A splash of white wine
  • Chopped basil and parsley
  • Juice of half a lemon
  • 1 tsp of cream cheese (I use Philadelphia Extra Light, but most folks with probably add full fat cream)


  1. Put a large pan of salted water on the boil and cook the pasta according to the packet instructions
  2. To another pan add the garlic, onion, and chilli and stir for 2 minutes
  3. Add the tomatoes, puree and wine and leave to bubble for few minutes, add a slash of liquid from the pasta water also along with salt and pepper.
  4. Turn down the heat to a simmer and add the defrosted seafood, stirring occasionally.
  5. Add the lemon juice, and cream cheese
  6. Add the herbs
  7. Drain the pasta, and add to the sauce.
  8. Divide into the bowls; serve with lemon wedges, and a sprig of flat leaf parsley, and garlic bread

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