Seafood and herb pasta
A fantastically light dish that’s just so easy to make and has a real wow factor!
Preparation time: 15 minutes
Cooking time: 20 minutes
250g (9oz) pappardelle pasta
150g (5oz) butter
2 tbsp olive oil
2 garlic cloves, chopped
400g (14oz) bag frozen raw seafood mixture, defrosted
200ml (7fl oz) dry white wine
200g (7oz) ripe medium tomatoes, quartered
200g (7oz) baby spinach
2 tbsp finely chopped parsley
3 tbsp torn basil
Lemon wedges to serve
1. Cook the pasta according to the packet instructions and drain. Heat the oil and 100g (3½oz) of the butter in a large non-stick frying pan over a high heat. Add the garlic and the seafood and cook over a high heat for 3 minutes or until cooked through. Add the wine and bubble and shake the pan for 2 minutes.
2. Whisk in the remaining butter, season well and add the tomatoes, spinach and herbs. Stir until wilted. Divide the pasta among four large warm pasta bowls, adding a splash of hot cooking water to each. Spoon the seafood mixture over the top along with any pan juices. Serve straight away with a squeeze of lemon.
If you can’t get hold of pappardelle pasta, replace with linguine or tagliatelle pasta and use an extra 100g (3½oz).