Seafood Pappardelle



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This gorgeous pasta dish is an absolute winner in my house and better still it’s a 15 minute meal. You can really play around with the seafood and make it work for you. I’ve made this countless times with just prawns, I’ve used frozen mixed seafood and sometimes I really go to town and use luxurious fresh ingredients, such as lobster, langoustines, or clams.

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Serves 4

INGREDIENTS

6 cloves garlic - finely chopped or crushed

300g fresh tomatoes - roughly chopped

100ml white wine

500g raw seafood

I used prawns, squid, scallops and mussels

500g fresh pasta

Pasta water

Salt pepper

Basil to serve

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METHOD

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Bring a large pan of water to the boil.

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Sauté the garlic on a medium/low heat in olive oil for 2 minutes. You don’t want any colour, you just want the flavour to release. Add the tomatoes and cook for 5 minutes. Pour in the wine, season generously and turn up the heat to evaporate the alcohol. Add the pasta and a generous amount of salt to the boiling water and cook according to packet instructions. Add the seafood to the tomatoes and cook for 5 minutes, stirring on occasion. Drain the pasta and save a little pasta water. Toss the pasta with the seafood and a little pasta water to emulsify the sauce. Serve immediately with plenty of basil and black pepper.

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