Add to list
Empty CartSpaghetti Nero Di Sepia with Flavours of the Sea
- Duration: 25 min
- Amount: 4 People
Ingredients
- 8 Prawns
- 120g Nero di sepia spaghetti
- 3 Tbsp olive oil
- 1/2 Chopped shallot
- 2 Chopped garlic cloves
- 2 Monkfish fillets, diced
- 1 Chilli pepper, chopped and deseeded
- 1cm Finely chopped ginger
- 150g Pickled mussels
- 5g Chopped parsley
- Salt and pepper
- Lemon juice
- Boiling water
Method
Start by marinating the peeled prawns with lemon juice and salt, then set them aside. Meanwhile, bring a pan of salted water to the boil and cook the nero di sepia spaghetti, draining it once done and reserving a little of the cooking water.
In a frying pan, heat the olive oil and sauté the chopped shallot and garlic until fragrant. Add the marinated prawns and the monkfish loin cut into cubes, season with pepper and allow to cook.
Stir in the pickled mussels and add the reserved lemon juice from the marinade, adjusting the seasoning if needed. Finish with finely chopped chilli, chopped ginger and parsley.
If you need to loosen the sauce, add a little of the reserved pasta cooking water. Serve the drained pasta topped with the prawn and monkfish mixture, drizzling over the sauce.