Fishghetti
Nathan Outlaw is a chef known for his supreme seafood dishes and this seafood spaghetti recipe does not disappoint. It includes king prawns, scallops and cod but feel free to add extra fish and seafood if you are feeling extravagant.
INGREDIENTS
12 king prawns, peeled
4 scallops, sliced
100g of ling, or cod, sliced
150ml of tomato juice
200ml of fish stock
1 garlic clove, chopped
20 cherry tomatoes, halved
2 tbsp of parsley, chopped
1 handful of spinach
2 tbsp of basil, sliced
75ml of rapeseed oil
2 pinches of sea salt
350g of spaghetti
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METHOD
Add the tomato juice and fish stock to a pan over a medium heat. Bring to a simmer and cook until reduced by half:
150ml of tomato juice
200ml of fish stock
In a large frying pan, heat the oil gently and add the garlic, fry until it begins to colour
75ml of rapeseed oil
1 garlic clove, chopped
Add the peeled prawns, scallops and ling, fry gently for 3-4 minutes
12 king prawns, peeled
4 scallops, sliced
100g of ling, or cod, sliced
Pour in the fish stock and tomato reduction. Then, add the cherry tomatoes, parsley, spinach, basil and simmer for 2 minutes. Remove from the heat
20 cherry tomatoes, halved
2 tbsp of parsley, chopped
1 handful of spinach
2 tbsp of basil, sliced
Add the spaghetti to a pan of salted boiling water, cook for 7-9 minutes, stirring occasionally until just cooked. Drain immediately
200g of spaghetti
1 pinch of sea salt
Reheat the sauce. Add the hot spaghetti to the pan and toss to combine, season with salt. Serve immediately
1 pinch of sea salt