Meals and Courses

Garlic and Tomato Seafood Spaghetti

cook 30 mins
  • 225 g (7 1/2 oz) dried spaghetti
  • 3 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 3 shallots, cut into slim wedges
  • 1 celery stick, thinly sliced
  • 4 tomatoes, roughly chopped
  • 400 g (13 oz) can chopped tomatoes
  • 150 ml (1/4 pint) white wine
  • 1 tablespoon chopped thyme
  • 3 tablespoons chopped parsley
  • 250 g (8 oz) large cooked peeled prawns
  • 240 g (7 3/4 oz) packet frozen raw mixed seafood, defrosted
  • salt
  • warm crusty bread, to serve (optional)
  • Bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 8–10 minutes until just tender. Drain and keep warm.
  • Meanwhile, heat the oil in a large, heavy-based frying pan and cook the garlic, shallots and celery over a medium heat, stirring occasionally, for 3–4 minutes until slightly softened. Add the fresh tomatoes, increase the heat and cook, stirring occasionally, for 2–3 minutes. Stir in the canned tomatoes and wine.
  • Bring the tomato mixture to the boil, then reduce the heat slightly to a brisk simmer and cook for 8–10 minutes until the sauce has reduced by a third. Add the herbs, prawns and mixed seafood and cook for 3–4 minutes until the seafood is opaque and all is piping hot. Add the drained spaghetti and toss well to coat in the sauce.
  • Serve in warmed serving bowls with warm crusty bread to mop up the juices, if liked.
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