- Linguine/Spaghetti1 packIf you live in Nigeria, you can get this and other ingredients at any major supermarket
- Mixed Seafood (prawns, mussles, scallops, calamari)250 Grams
- Chopped Tomatoes1 can
- Red Pesto2 Tablespoonsoptional
- Tomato Paste1 Teaspoons
- Dry White Wine1/2 CupsOptional
- Scotch Bonnets (ata rodo)3More or less to your taste
- Red Onion
- Garlic Cloves2
- Parsley (fresh or dried)1 Tablespoons
- Basil (fresh or dried)1/2 Tablespoons
- Olive Oil2 Tablespoons
- Cooking Creme1/4 Cups
- Salt, to taste
- Black Pepper, to taste
Finely chop garlic.
Chop scotch bonnets (with or without seeds).
Cook pasta according to its packet instructions, drain and set aside.
1) In a large skillet, heat 2 tbsp of olive oil then add onions and garlic and fry together on low heat for about 2 minutes or until transparent.
2) Stir in chopped tomatoes, chopped bonnets and tomato paste and simmer on low heat for 8 minutes, stirring occasionally.
3) Stir in 2 tablespoons of red pesto (optional) and cooking creme then add ½ a cup of water, stir and continue to simmer for a further 3 minutes before seasoning with salt and black pepper (to your taste).
4) Stir in the mixed seafood, parsley and basil then add wine (optional), cover the skillet and allow the seafood sauce to simmer for 5 minutes (if seafood is fresh) or 10 minutes (if frozen).
5) Remove the lid from the skillet, stir the sauce (if it has dried out a little, add ½ a cup of water or until desired consistency is achieved) then fold in cooked pasta and stir until well incorporated.
done) Simmer pasta on low heat for 5 minutes then removed from heat.
Your Spicy Seafood Pasta is ready !
Serve whilst hot and top with grated Parmesan if desired and this pairs perfectly with a glass (or 2) of red wine 🙂
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