This has a light tomato sauce with a dash of white wine. Cook spaghetti in a pot of boiling water with a dash of salt and 2tbsp olive oil.. do not cook till spaghetti limp, must be semi-hard.Serves - 1
Preparation - 15 mins
Cooking time - 20 mins
150g half-cooked spaghetti
3 Cloves Garlic chopped
1 Bowl of mix seafood (clams/mussels, prawns, squid) cleaned and washed
3/4 sticks of Crabmeat sliced
7 capers
1 bowl of water
1 1/2 tbsp Tomato Puree
1 teaspoon Worchestershire sauce
Finely chopped Parsley
White wine
Salt and pepper (preferably crushed Black pepper)
Olive Oil
1. Heat 2 Tbsp olive oil in pan on low heat, add garlic fry till brown.
2. Add in bowl of seafood, fry with garlic and add a dash of Salt and Pepper
3. Turn up to medium heat and continue frying for about 2-3 mins
4. Pour in 1/2 bowl of water, add a dash of parsley and salt and pepper. Turn up heat to high.
5. Keep mixing till water is evaporated.
6. Add in 2 tbsp of olive oil, crabmeat and capers.
7. Fry till capers fragrant, then add in a dash of parsley again and 2 tbsp of wine (lower heat) mix.
8. Then add in remaining 1/2 bowl of water, tomato puree, dash of salt and pepper and worchestershire sauce.
9. Mix and when bubbling add in spaghetti...mix for 2-3 mins until spaghetti covered with sauce and cooked.
10. Serve with black pepper and chopped parsley on top.
