Be transported to a beachside restaurant with a bowl of quick and easy seafood pasta that’s bursting with nutrients
Prep:10 mins
Serves 2
2 tbsp olive or rapeseed oil1 small fennel bulb (160g), halved and thinly sliced1 onion (160g), finely chopped150g wholemeal spaghetti2 large pinches of chilli flakes3 garlic cloves, finely grated1⁄2 lemon, zested, plus 2 tbsp juice3 tbsp tomato purée300g frozen mixed seafood (we used a mixture of prawns, mussels and squid rings), defrosted3 tbsp chopped parsley
STEP 1Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.STEP 2When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.STEP 3Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.
