Thursday, January 12, 2012

Jack's Seafood Spaghetti with Asparagus


Ingredients:
2 tbl spn olive oil, I used chilli infused EVOO YUM YUM
1 onion, diced
small red capsicum, diced
3 - 4 anchovy fillets
2 cloves garlic, crushed
1 bunch asparagus, chopped
3/4 cup white wine
1/2 cup fresh parsley, chopped
1 fillet fish, diced
200g prawn flesh
100g scallops
250g spaghetti
salt and pepper

Method:
Bring a pot of salted water to the boil, once boiling add the pasta and cook as per packet directions  
Heat oil in heavy based pan on low to medium heat, once oil is hot add onions, capsicum and anchovies, sautĂ© slowly for 8 minutes, adding garlic half way through
Add asparagus, cook for a couple of minutes, increasing heat to medium-hot
Then add wine and cook off until evaporated by about half
Add the fish and parsley, stir through and cook for about two minutes, season with pepper, test for saltiness, add some if required 
Add the prawn flesh, stir through cooking for a minute 
Add the scallops, stir through the sauce for about thirty seconds
Cover and turn the heat off, leave sitting until pasta is ready there will be enough heat in the pan to cook the scallops perfectly
Once pasta is cooked add to the pan
Combine with the sauce, put the lid back on whilst you cut some crusty bread and open a bottle of wine
Bon appetto
Wanted something quick and tasty for dinner tonight, this pasta dish filled the bill nicely, it took about 40 minutes from start to finish and it was scrumptious, I had to call into the veggie shop to pick up some fresh parsley and spotted the asparagus as I was at the check out, so glad I picked some up it went fantastic with the seafood pasta.


I loved the colours of this dish through the cooking process, hence the numerous photo's!!  Now whilst I am talking about photo's, if you click on a photo, it should open up to full size and you can easily scroll through all photo's posted, have noticed this works on most blog sites I visit.

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