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Seafood Pasta
Serves 2
Easy
Total time:
saffron pasta with creamy seafood sauce
Skip to ingredients
Spaghetti for two â 200g
- A quarter to half a teaspoon of saffron strands
- 200g of peeled cooked prawns (unfrozen)
- 100g of squid sliced unto 1cm rings
- 200ml of thick single cream (or cheap double cream)
- 1 tsp of garlic granules
- 1 walnut sized knob of butter
- 1 tsp of olive oil
- Quarter tsp of cayenne pepper
- 1tsp of lemon juice
- Good twist of freshly ground white pepper and salt to taste
- 1 tsp of chopped fresh parsley to dress
Method
step 1
Bring a large saucepan of salted water to the boil. Add the saffron and the spaghetti and follow the manufacturers instructions for cooking time (usually about 12 minutes).step 2
After about five minutes put a sauté pan over a low to medium heat and melt the butter and olive oil (the latter will stop the butter burning).step 3
Add the garlic granules, cayenne pepper and lemon juice and stir. Add the cream and turn up the heat a bit. Stir the cream constantly until it starts to thicken then add the prawns and squid. Cook for a further 2 minutes to let the prawns heat through and cook the squid.step 4
If you are using raw (grey) prawns add them with the cream. When they are pink they are cooked.step 5
Season to taste and serve the spaghetti with the sauce in the middle and a sprinkle of parsley. Fresh crusty bread on the side is good with this and a crunchy green salad, with a lemon dressing.
