Creamy, ocean-fresh seafood pasta

Posted on 19 February 2020

If you are looking for a delicious and easy dinner packed with flavour, Head Chef Gugu Wanda of Wish on Florida restaurant in Durban has got the perfect recipe for you.

Image supplied

Serves three, but quantities can be adjusted for more

Ingredients

  • 250g pasta, tagliatelle or penne
  • 2 tomatoes
  • 1 whole onion
  • fresh rosemary and thyme
  • 150ml cream
  • 1T tomato paste
  • 1T garlic
  • 1T lemon zest
  • 1T olive oil
  • 10ml lemon juice
  • salt and pepper to taste

Seafood

  • 6 king prawns
  • 6 mussels
  • 120g calamari tubes
  • 4 squid heads (to garnish)

Method

For the tomato base:

1. Finely chop the onion and tomatoes.

2. In a saucepan, sauté onions and the fresh rosemary and thyme.

3. Add salt and pepper for taste.

4. Add the tomatoes and allow to simmer until cooked.

5. Add a tablespoon of tomato paste, mix in well and take off the heat and leave on the side.

For the pasta:

6. Boil 500ml of water in a pot.

7. Add 1 tablespoon salt and 1 tablespoon olive oil.

8. While boiling add the pasta of your choice.

9. Allow to cook for 8 minutes until al dente, or until desired texture.

10. Once cooked, strain under cold, running water and set aside.

11. In a saucepan sauté freshly chopped onions and a tablespoon of garlic. Add the seafood.

12. Add the lemon zest and lemon juice, adding 1 ½ serving spoons to the seafood.

13. Next, add your precooked pasta.

14. Add your cream and simmer until desired thickness. Serve and enjoy!






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