Colin Fass­nidge’s meals.

Sunday Herald Sun - Stellar - - Con­tents - COLIN FASS­NIDGE


SERVES 4 400g spaghetti ¼ cup (60ml) ex­tra vir­gin olive oil 12 1 onion, finely chopped 4 gar­lic cloves, chopped 2 tsp finely grated gin­ger 4 truss toma­toes, chopped small scampi or large green prawns ½ cup (125ml) white wine Finely grated zest and juice of 1/2 lemon 500g pip­pies or mus­sels ¼ cup (60ml) pure (thin) cream Mi­cro herbs to serve (op­tional)

Bring a large saucepan of salted wa­ter to the boil over high heat. Cook pasta un­til al dente, then drain, re­serv­ing 1/ cup 3

(80ml) cook­ing wa­ter. Set pasta aside. Heat 1 tbs oil in a large, deep fry­pan over medium-high heat. Add the scampi and cook for 1-2 min­utes each side, then re­move from pan. Add re­main­ing 2 tbs oil, re­duce heat to medium and add onion. soft­ened. Cook Add for gar­lic3-4 min­ute­sand gin­ger un­til and cook for 1 minute un­til fra­grant, then add the toma­toes and cook for a fur­ther 2-3 min­utes. Add the wine, re­served wa­ter and lemon. Add the pip­pies and re­turn the prawns to the pan. Cover to steam and cook for 3-4 min­utes un­til the pip­pies have opened. Add pasta and cream. Toss to coat. Re­move from the heat and serve topped with mi­cro herbs. NU­TRI­TION • 33G PRO­TEIN • 6G SAT FAT • 76G CARB • 6G SUG­ARS • 440MG SODIUM • 630 CAL (2630KJ)

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