Spicy Thai Noodles with Creamy Peanut Dressing by Bettina Campolucci-Bordi
Easy, spicy with an Asian ?are. A great way to include as many vegetables as possible, masking them ...
300g dried spaghetti
1 tbsp olive oil
2 large shallots, diced
1 garlic clove, crushed
300ml white wine
450g prepared, fresh mixed seafood of your choice, such as mussels, clams, squid, fish and prawns
Handful of freshly chopped parsley
Ground black pepper and fresh basil
Cook spaghetti in boiling water until al dente.
Meanwhile, heat oil in a large pan and saute onion and garlic for 5 minutes. Add wine, simmer and reduce for a few minutes.
Add seafood and cook until mussels and clams open and fish is cooked through. Stir in parsley and season.
Drain pasta, stir in seafood mixture and serve in bowls, garnishing with basil leaves.