Seafood Spaghetti

Serves 4

Time 20 minutes

Ingredients

400g spaghetti

¼ cup extra virgin olive oil

2 salmon fillets, skin removed & cut into large dice

2 snapper fillets, cut into large dice

12 green prawns, tails on 

1 squid tube, cut into rounds

1 small red onion, halved & sliced thinly

1 red capsicum, quartered & sliced thinly

2 garlic cloves, finely sliced

12 cherry tomatoes, halved

½ cup dry white wine

A few sprigs of oregano, leaves picked & chopped

Handful of parsley leaves, chopped

Handful basil leaves torn

Fresh black pepper

Juice of half a lemon

Method

Bring a large pan of salted water to the boil. Add the pasta and simmer for 7-10 minutes or until al dente. Take care not to overcook. 

Meanwhile, heat a large frying pan and drizzle with extra virgin olive oil. Fry the fish until just cooked through. Remove from the pan. Repeat with the prawns and finally the squid, taking care not to overcook. Set the seafood aside.

In the same pan, drizzle with more oil and sauté the onion for a few minutes until soft. Add the capsicum, garlic and tomatoes. Sauté for a few minutes more. 

Add the wine and stir, scraping the bottom of the pan to combine all the flavours. Simmer for a few minutes to slightly reduce and the alcohol to evaporate. Add a ladle of the pasta cooking water and combine. Add the pasta and herbs and toss. Grind over plenty of black pepper and check seasoning. 

Gently toss through the cooked seafood, squeeze over the lemon juice and drizzle with remaining extra virgin olive oil. Serve immediately.