Spaghetti with seafood sauce
Fresh Pasta, raw
300 g, spaghetti or linguine
Calorie controlled cooking spray
6 medium, trimmed and finely chopped
1 clove(s), crushed
400 g, chopped, with herbs, (14oz)
450 g, fresh or frozen (thawed) seafood cocktail
¼ teaspoons, freshly ground
2 tablespoons, chopped (flat-leaf, if possible)
- Cook the spaghetti or linguine in boiling, salted water for 10 - 12 minutes, or according to pack instructions, until just tender.
- Meanwhile, spray a large non-stick frying pan with low fat cooking spray. Sauté the spring onions and garlic gently until softened, about 2 – 3 minutes. Add the tomatoes and simmer for 5 minutes. Drain any liquid from the seafood cocktail and add to the tomatoes. Cook for 2 - 3 minutes.
- Drain the pasta, return it to the saucepan and add the seafood sauce. Stir and season with pepper - you shouldn't need any salt. Serve, scattered with chopped fresh parsley.Cook’s tip: For a bit of heat, add a finely chopped fresh red chilli, cooking it with the spring onions.