Spaghetti has always been my favourite, ever since I was little! Lucky for me, gluten free spaghetti has got better and better over the years; and teamed with a rich home-made tomatoey sauce along with every type of seafood I can get my hands on, it’s one of my favourite Friday night treats (along with a glass of wine of course)!
Seafood wise, I usually go for a frozen bag of baby scallops along with a selection of mixed seafood such as mussels and prawns. I have also been known to add a salmon fillet on top (as per above) but to be honest, that’s just greed (but also really great)!
Another plus for a Friday night, it is pretty quick and simple, despite making your sauce from scratch!
- selection of your chosen seafood (defrosted if frozen)
- 90g pancetta (optional but adds some great flavour!)
- 200g gluten free spaghetti
- 2 red peppers thinly sliced
- 180g plum tomatoes
- 1 1/2 tbsp tomato puree
- 8 pieces of sun-dried tomatoes, roughly chopped (optional)
- garlic infused olive oil
- pinch of chilli flakes
- handful of rocket
- splash of balsamic vinegar
- handful of parsley
- corriander (optional, to taste)
- parmesan to top
- fry your peppers and tomatoes on a high heat in your chosen oil until browned
- leave to above to cool and cook spaghetti for approx. 11 mins (see individual packet instructions). Once cooked, rinse off starch using boiling water and leave to cool
- combine three quarters of your peppers and tomatoes and tomato puree into a food processor with salt and pepper, parsley, chilli flakes, a few sprays of one calorie garlic oil or a drop of infused oil plus 1/4 cup of water. Process for approx 10 seconds until combined but not thin (add more water to thin out if needed)
- if using pancetta, add to wok and fry for 2 minutes. then on a medium heat add your seafood along with remaining peppers and tomatoes (use a drop more garlic oil if needed). After a minute or so, stir in your tomato sauce
- another minute later add your spaghetti and sun-tried tomatoes if used and mix thoroughly until everything is cooked through
- just before serving, through in a handful of rocket (and a little coriander if wanted) and mix in until slightly wilted
- serve up and top with parmesan and a glass of wine. Sit back and enjoy your Friday night!