Quick seafood pasta
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Chilli, green or red
1 individual, finely chopped
Paprika
1½ teaspoon(s), level
Cayenne Pepper
¼ teaspoon(s), level
Chilli Powder
¼ teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Dry white wine
100 ml
Tomato Purèe
1 tablespoon(s), level
Caster Sugar
½ teaspoon(s)
Prawns, Peeled & Cooked
80 g
Squid, raw
75 g
Mussels, Boiled
75 g
Single Cream
2 tablespoon(s), level
Basil, fresh
1 tablespoon(s)
White pasta, dry
80 g
Instructions
1
Bring a large pan of water to the boil, add the spaghetti and cook for 10-12 minutes until al dente. Drain, reserving a splash of the pasta cooking water.
2
Meanwhile, heat a pan, mist with the cooking spray, then fry the onion, garlic and chilli over a medium heat for 5 minutes, until the onion has softened but not browned.
3
Add the paprika, cayenne pepper, chilli powder, tomatoes, wine, tomato purée and sugar to the pan, give it all a stir, and bring to the boil. Reduce the heat and simmer for another 5 minutes, stirring occasionally.
4
Stir in the seafood and cook for a further 3-4 minutes until the seafood is piping hot, then add the cream and warm through.
5
Add the cooked spaghetti and reserved pasta water to the sauce and stir until the pasta is well coated. Divide between bowls, serve garnished with the basil leaves and seasoned with freshly ground black pepper.
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