Kezia Eniang

Food & Lifestyle Blog
Lunch

Chilled Sunday Cooking | Seafood Pasta

September 30, 2018

I’m hoping to make this more of a segment on my channel and blog – a chilled Sunday cooking whilst having a conversation with you guys. This week I had a few friends round for some pasta & wine and as I sat down to eat (and film my outro for the video) I thought I’d answer a few of your questions in a candid Q&A.

One of the most asked questions was based my career, love life and surprisingly more popular undergarments (bras) and whilst I have a few tips and tricks of my own I was never sure if it would be suitable to share on my blog or my channel but as I inundated with questions regarding this subject of course I had to answer.

That will lead me onto a more detailed video and may have inspired a new topic on my channel, so in regards to that stay tuned for my Q&A video where I will be answering your questions in my next video, in the meantime let ‘s get to the recipe for this seafood pasta dish.

First things first….

Cooking time: 20 minutes

Ingredients:

  • Spaghetti – 175g (half the pack, I like to use (De Cecco Spaghetti & supermarket own brands) 
  • Cooked Scottish Mussels, 300g (For this I used, Rope-Grown Scottish Mussels with Garlic & shallot sauce).
  • Raw jumbo prawns, 1 pack
  •  Extra virgin olive oil, 4 tablespoons 
  • Any dry white wine, 200ml ( I used Gallo white Chardonnay, as it’s most affordable) 
  • Butter, 1 tablespoon
  • Tomato Puree, 2 tablespoons or 1 can of chopped tomatoes
  • Garlic paste, 1 teaspoon ( I love using Gia Garlic Puree
  • Shallot, 1 
  • Bunch of Flat leaf parsley
  • Red Chillies, 2 
  • Salt & Freshly Cracked black pepper (or aromat seasoning, my ultimate fave!).
  • Pre-cook your prawns in butter for 3 minutes (alternatively 1 tablespoon oil).
  • Cook the mussels for 8-10 minutes on it’s own and set aside.
  • Boil the spaghetti in salted water for 8 minutes ( I like mine al-dente) and set aside when done.
  • In a deep pan, saute shallots (or onions), chilli, along with garlic puree for 2 minutes. Add the tomato paste,salt & black pepper & stir for a few more minutes,then add the wine stir and cookdown for a few minutes 3-5 minutes. 

Add cooked prawns, mussels to the tomato/wine sauce and stir for a few more minutes. Add cooked spaghetti and little of the spaghetti water and coat in the sauce. Roughly chop fresh parsley and drizzle on top, (this should be done right at the very end).

I like taking the pan straight to the table for everyone to help themselves, the pasta is best served with some extra chilli (more parsley if you like) & olive oil. 

Enjoy (and remember have fun with it) xoxo

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