Chilli Seafood Tagliatelle

SPICY CHILLI PRAWN PASTA (SHRIMP)

Steps:

• Get all the ingredients out and ready to go - this recipe moves fast!
• Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).
• Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, until surface just changes from translucent to opaque.
• Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
• Cook for 30 seconds until wine is mostly evaporated.
• Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (don't cook for long otherwise will overcook prawns).
• Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.
• Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.

SPICY SEAFOOD SPAGHETTI

Steps:

• Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.
• Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.
• Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.

PRAWN, CHILLI AND LEMON TAGLIATELLE

Steps:

• Remove the heads and shells from the prawns, leaving the tails intact. Butterfly the prawns by running a small, sharp knife down the middle of the back, from head to tail, about a third of the way through the prawn. Remove the dark line with the tip of the knife. Cut a bit deeper to open them out fully if they're large.
• Put the pasta in a pan of boiling, well salted water. Give it a stir after 2 minutes. While it's cooking, heat a large frying pan with a glug of the oil. When really hot, add the prawns in a single layer (don't crowd them), season well and cook for 2 minutes without turning until they're about two thirds pink. Flip them over, then add the rest of the oil, the chilli, garlic, and the lemon zest and juice to the pan. Cook for 2 minutes, shaking constantly to keep coating the prawns. As soon as the prawns are cooked, remove from the heat.
• Drain the pasta and tip into the prawn pan, tossing everything so the pasta is completely coated in the lemony oil. Taste and adjust the seasoning, then divide among plates and scatter over the parsley. Serve with a grind of black pepper.

SEAFOOD TAGLIATELLE, SPANISH-STYLE

Steps:

• Put the saffron in a small bowl and pour over 2 tbsp boiling water. Set aside to infuse. Heat the oil in a large, wide pan, add the chicken and cook for 4-5 minutes.
• Tip in the onion and garlic and cook for 3-4 minutes until softened. Add bay leaves and peppers and cook 4-5 minutes more. Stir in peas and broad beans and stir fry for 2-3 minutes. Remove from heat and put aside.
• Pour wine into a large saucepan and bring to a simmer. Tip in mussels, cover and cook for 3-5 minutes until mussels open. Discard any that remain closed. Drain over a bowl to catch the liquid. Allow to settle for 5 minutes.
• Pour the mussel liquid into the pan with the chicken and veg. Add saffron and chicken stock then cool and chill everything until ready to serve. You can prepare this up to 3 hours ahead.
• To serve, cook the tagliatelle as pack instructions. Reheat chicken and simmer for 2 minutes. Add prawns, cook for 1 minute, add cream and cook for 2-3 minutes more. Add mussels, parsley and seasoning. Toss to heat through. Drain tagliatelle and add to the sauce. Serve with lemon wedges and fresh crusty bread.