Written by Hayley Koita

food | recipes

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12 Apr, 2021

Don’t be Shellfish Seafood Pasta

This is a quick and effortless meal that tastes like it took ages when it really didn’t! I adapted the recipe from what I thought I could taste in the Seafood Spaghetti at one of my favourite restaurants and recommend you do the same. I usually make it with mussels since my husband is allergic to shellfish. You can buy the stock from a Portuguese store or use a sachet of fish stock. I enjoy serving it with gindungo.

Chop and change this recipe in a way that suits you and your family and feel free to share how you made it yours with me!

Ingredients

1 tablespoon butter or olive oil
3 teaspoons fresh garlic
Shellfish or mollusks – I use prawns
Splash of white wine
1 cube of Knorr Caldo De Marisco (Seafood Stock)
Linguine (tagliatelle or spaghettini will also do)
3 tablespoons tomato puree
250ml fresh cream
1 tablespoon corn flour (if you prefer a thicker sauce)
Salt and pepper to taste
Chopped fresh cilantro or parsley

Method:

Melt the butter over low to medium heat and add the garlic. Sauté for a minute or two (taking care not to brown the garlic as that makes it bitter).
Add in the shellfish and cook until pink (or open, if you prefer mollusks).
Pour in the white wine and stock.
Cook the pasta until almost al dente.
Add tomato puree, cream, salt, pepper, corn flour if preferred and cook through.
Stir the pasta through your sauce, allowing it to cook for another minute or two.
Serve topped with fresh herbs and garlic bread.

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