Barilla® Spaghettini with Basilico Sauce
Barilla® Spaghettini with Basilico Sauce
35 minutes total / Calories 759.7
Ingredients
Serves 4
| 340g | Barilla® Spaghettini |
| 1 jar | Barilla® Basilico sauce |
| 8 | Green prawns, peeled and deveined, 0.5cm diced |
| 150g | Snapper fillet, 0.5cm diced |
| 200g | Cuttlefish, cleaned, 0.5cm sliced |
| 500g | Mussels |
| 1 teaspoon | Dry chili |
| ½ punnet | Ripe cherry tomatoes, halved |
| ½ Glass | Dry white wine |
| ½ bunch | Parsley, chopped |
| 100ml | Fish stock |
| 1 sprig | Rosemary |
| Extra virgin olive oil (evoo) | |
| To taste | Rock salt for pasta water |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
TO START
Step 2
In a large pot bring plenty of water to the boil. Once boiling, add rock salt, we recommend 7 grams per litre of water.
Step 3
Step 4
COOK THE SEAFOOD
Step 5
In a large fry pan, heat a little oil. Once hot, add the snapper, prawns and cuttlefish, season and cook for 2 minutes, remove the fish and keep on the side. In the same fry pan add more oil, garlic and chilli. Then add the mussels and cook for 1 minute. Add the wine and allow it to evaporate, then add the Basilico sauce, bring to a simmer with the lid on.
Step 6
COOK THE PASTA
Step 7
Drop the Barilla Spaghettini into the water and stir. Cook as per the instructions on the pack.
Step 8
DRAIN AND COMBINE
Step 9
Drain the pasta 2 minutes before the suggested time, saving one ladle of cooking water. Toss pasta and cooking water with the sauce, add the snapper, cherry tomatoes and parsley. Allow the pasta to finish cooking in the pan, making sure all ingredients are well coated with sauce.
Step 10
SERVE
Step 11
Serve with a drizzle of olive oil.
