Colin Fassnidge’s meals.
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)