This classic pasta dish is a great way to get your seafood fix. It’s quick and easy to make and tastes great, too.
Ingredients
- 350g dried angel hair pasta
- 1 tablespoon olive oil
- 3 shallots, trimmed, thinly sliced
- 3 garlic cloves, crushed
- 1 tablespoon tomato paste
- 125ml (1/2 cup) dry white wine
- 3 vine-ripened tomatoes, finely chopped
- 400g mixed seafood
- 2 tablespoons fresh lemon juice
- 1/2 cup fresh continental parsley leaves, shredded
- 25g (1/3 cup) shredded parmesan
- Salt, to season
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
- Step 2Meanwhile, heat the oil in a large frying pan over medium heat. Cook the shallot and garlic, stirring, for 1 minute or until soft. Add the tomato paste and cook, stirring, for 30 seconds. Add the wine and cook until the mixture reduces by half.
- Step 3Increase heat to high and add the tomato. Cook for 3 minutes or until the mixture is thick. Add the seafood and cook for 2 minutes or until just cooked through. Add the pasta, lemon juice and parsley to the seafood mixture and toss to combine. Season with salt and pepper.
- Step 4Divide pasta mixture among serving bowls and top with parmesan.
- Low sugar
Nutrition
2367 kj
Energy
11g
Fat Total
3g
Saturated Fat
6g
Fibre
41g
Protein
111mg
Cholesterol
436.93mg
Sodium
5g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
Notes
Shopping tip: Use any seafood you like, such as salmon, calamari, prawns and mussels.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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