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.

Main | Easy | Serves 4 | 40 minutes

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


SOURCE

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