Seafood Spaghetti

StarMetro Halifax - - DAILY LIFE -

Makes 4 serv­ings

In­gre­di­ents

• 3/4 lb (340 g) spaghetti

• 3 gar­lic cloves, chopped

• 1/2 tsp crushed red pep­per flakes

• 3 tbsp but­ter

• 1/2 lb (225 g) frozen peeled shrimp, thawed and diced

• 2 tbsp un­bleached all-pur­pose flour

• 1 can (5 oz/142 g) small clams in water

• 2 zuc­chini, diced

• 1 cup (150 g) frozen peas, thawed

Di­rec­tions

1. In a large pot of salted boil­ing water, cook the spaghetti un­til al dente. Set aside 1/2 cup (125 ml) of the cook­ing water. Drain the pasta and coat lightly in oil.

2. Mean­while, in a large skil­let over high heat, brown the gar­lic and red pep­per flakes in the but­ter. Add the shrimp and cook for 1 minute. Sprin­kle with the flour and cook for 1 minute, stir­ring con­stantly. Add the clams with their brine. Bring to a boil, stir­ring con­stantly.

3. Add the re­served cook­ing water, zuc­chini and peas. Cook for 1 minute. Add the pasta and toss to coat. Sea­son with salt and pep­per.

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