La Marche Seafood Pasta
- Preparation and cooking time
- Serves 2
A recreation of a similar pasta dish from the region of La Marche in Italy. It should be deliciously rich but not too "saucy".
- Knob of butter plus extra
- Olive oil
- 4 cloves of garlic, finely chopped
- 1/2 a red chilli (alter to own taste), finely chopped
- 2 anchovies (tinned)
- 3 large tomatoes, chopped
- 1 tbsp tomato paste
- Couple of large handfuls of baby spinach
- Large handful of cooked prawns/mixed seafood
- 150g tagliatelle/linguine
- 1/2 a lemon
- Small handful of parsley, chopped
- Parmasen or other hard Italian cheese (optional)
- STEP 1Put pasta on to boil with a little salt, drain when al dente and toss the pasta with a knob of butter and a drizzle of olive oil. Make sure to reserve half a mug of the pasta water.
- STEP 2In a hot frying pan, add butter, a dash of olive oil and garlic, chilli and anchovies. Be careful not to let the garlic get too much colour. After a couple of minutes add the tomatoes and tomato paste, cook for 5 minutes. If it looks too dry add a few dashes of the pasta water.
- STEP 3Add the prawns/ mixed seafood and baby spinach to the sauce, heat through. Once the spinach has wilted add the pasta to the frying pan. Use tongs or two wooden spoons to toss the sauce with the pasta. Add lemon juice, chopped parsley and season with lots of black pepper (and salt if needed). If the mixture is sticky then gradually add the pasta water to loosen it up.
- STEP 4Serve with a sprinkle of parmasen and chopped parsley. Goes well with garlic bread or a green salad.