Yes I still have loads of prawns left but walking past the reduction fridge at Tesco, I spotted a bag of samphire for 50p. I just had to have it and instantly thought of this dish.
My brother cooks a mean seafood pasta so I thought I’d basically copy it. It’s a basic dish anyway and very easy to do so here we go.
I decided spaghetti was the pasta for this as I had no linguine (that’s what posh chef’s use apparently). So I brought a pan of water to the boil and added a fish stock cube and threw in enough pasta for two people.
I got my standard seafood out of the freezer, prawns, mussels and a small pollack fillet which I cut up into small cubes. I needed to act fast so I finely diced a small onion and a few cloves of garlic and gently fried them for for a few minutes and then threw in my seafood and a glug of white wine and warmed it through till just cooked and then added the samphire and cooked it for another couple of minutes.
Once the pasta was just cooked, still with a little bite to it, I took a few glugs of the pasta cooking liquid and put that in with the seafood too. I removed the seafood with a slotted spoon and reduced the liquid down to a oily consistency and it was ready. I tossed the whole lot together and served with a lot of black pepper and Parmesan
And bloody lovely it was too. I was using frozen seafood but I would really recommend using fresh uncooked as the juices will add more flavour
This really was a tasty dish with sweet flavours of the prawns and mussels. Carol liked it as it also gave her an excuse for a glass of white wine with her dinner.
Can’t wait to have this again maybe on a hot day in the garden. Mugsie