Seafairers Spaghetti Recipes

SIMPLE SPAGHETTI

Steps:

• On medium heat melt the butter and sautee the onion and bell peppers.
• Add the hamburger meat and cook until meat is well done.
• Add the tomato sauce, salt, pepper and garlic powder.
• Salt, pepper and garlic powder can be adjusted to your own tastes.
• Cook noodles as directed.
• Mix the sauce and noodles if you like, I keep them separated.

SEAFAIRERS SPAGHETTI

Steps:

• Place sliced celery, diced onions and oil in a large saucepan.
• Stir.
• Cook until tender.
• Add diced tomato, tomato paste, all of the brine and 2 cups of water and Lemon Juice.
• Bring to the boil checking and stirring occasionally so as not to burn.
• Flake tuna with a fork and add to pot.
• Warm through; now add grated cheese and Parmesan stir until thoroughly blended.
• Season to taste with salt and pepper (I find it's salty enough from the brine).
• Thicken with a little cornstarch and water if needed.
• Place hot pasta in bowls and pour "sauce" on top.
• Enjoy!

FAR EAST SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, stirring often, 8 to 10 minutes. Drain well, reserving 2 cups of the pasta water.
• Heat a large skillet over medium heat. Add the olive oil, garlic and Thai chile, and cook until softened and fragrant, 2 minutes. Add the edamame, scallions, butter and salt; cook for an additional minute, until the edamame is heated through and the scallions are soft. Add the drained pasta and the shiso, sesame seeds and the reserved pasta water. Simmer for about 1 minute, tossing gently, until the sauce is creamy. Serve topped with a small dollop of tobiko.

HEALTHY SEAFOOD SPAGHETTI

Steps:

• Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
• When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
• Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.