This is a great pasta dish to cook after work as it really doesn’t take any time at all. The seafood with the tomatoes and parsley work together so well. Normally I would make this dish with prawns as well, but we’ve used them in the Jambalaya already, maybe next time. A little lemon squeezed onto this dish helps lift it too.

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Monday
Breakfast
Toast with jam/peanut butter or Porridge

Lunch
Cheese rolls or leftover jambalaya

Dinner
Seafood pasta

Snack
Peanut butter custard and strawberry jam brownies

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Seafood Spaghetti
(Adapted from Nonno Contaldo in Jamie Italy)

Ingredients

Extra virgin olive oil
4 cloves of garlic, sliced
1-2 pinches of dried chilli flakes
1 and 1/2 tins chopped tomatoes (save back 1/2 for tomorrow)
10-15 ripe cherry tomatoes, halved
The packet of spaghetti
The rest of the packet of seafood (no prawns)
A small bunch of fresh parsley, chopped
Salt and black pepper to taste

Method

Get a large pan of salted water on to boil.

Pour a few drizzles of extra virgin olive oil into a separate smaller pan and put it on a medium heat. Add the garlic and dried chilli, then add the cherry tomatoes as the garlic begins to fry. The juice from the tomatoes and oil will make a light, very delicate and simple sauce.

Add the spaghetti to the pan of boiling water and cook according to the packet instructions.

Meanwhile, add the seafood to the tomato sauce. Add a handful of chopped parsley to the pan. Give the pan a little toss, then place a lid on top

Drain the pasta, saving a little of the cooking water, then put the pasta back into the big pot and pours the seafood sauce over the top, mixing everything together well.

Put the pot back on a low heat for an extra minute or two to cook the pasta perfectly – it will suck up all the lovely seafood juice.

To finish, drizzle over a good bit of olive oil, season to taste and serve immediately.