Since Seafood Spaghetti ranks as one of those dishes i often cook [and i have many versions.. just you wait and see], i thought i would share this as my first recipe. For those who are not so keen on Seafood due to allergies, i'm sorry. I hope the photos alone satisfy your senses. For larger image, click on the photo.
Believe it or not, this recipe is super easy. You can make this for lunch or dinner in less than 30 minutes including prep time. Perfect for midweek cravings when time is short as you can have the ingredients ready at hand too by keeping frozen clams and langoustines in your freezer. You just thaw them as and when you need them. Now, when i say frozen, don't be alarmed. Although we live in an island surrounded by sea, they don't actually farm/catch these type of clams or langoustines here. The ones we get in the fresh fish market have the same frozen ones but thawed. In theory, the frozen ones are the freshest you can get. If you know what i mean.
The below recipe is based on 2 people sharing. You can adjust this to your liking.
6 langoustines [thawed] | 2 handfuls of clams | 1 tbsp tomato paste | a clove of garlic [minced or grated] | finely chopped large shallots | 2 tbsp of olive oil or sunflower oil | ground salt + pepper to taste | a cup of dry white wine | a cup of water | spaghetti [enough for 2] | finely chopped curly parsley for garnishing [optional]
Cook the spaghetti following the packet instructions.
Whilst the spaghetti is cooking, on medium heat, place a medium sized shallow pan. Add oil and grate the garlic directly on the pan. Once the garlic are about to brown, add the finely chopped shallots. Stir gently and cook until soft. Add the tomato paste, season with salt + pepper, stir and fry for 1 minute.
Add the white wine and let simmer for 4 minutes or until the wine reduces and then add the langoustines and clams, stir through and add the cup of water. Let it simmer gently for another 5 minutes with a lid on. Taste and add more salt or pepper as needed.
At this point, the spaghetti should be al dente and ready. Strain and add the spaghetti to the pan, reduce the heat and mix thoroughly. If more sauce is needed, use a little from the spaghetti water. Take off the heat, sprinkle with chopped curly parsley and serve.