LEO TWALA HIVI: Seafood Pasta

Ingredients

1 Medium onion diced

2 Medium green peppers, diced

2 Tomatoes, diced

2 Cloves garlic, minced

 Olive oil for frying

75ml (2 ½ fl oz) White wine

1 litre (1¾ pints) Water

¼ TSP Saffron threads, infused in just a littled boiled water

250g (9 oz) Clams, scrubbed and washed and any that will not close discarded

150g (5½ oz) cuttlefish, cleaned, preapred and cut into small strips

150g (5½ oz) King prawns peeled

100g (3½ oz) Hake, filleted and cut into small pieces

 Salt and pepper to taste

200g (7oz) Short lengths of spaghetti or a pasta shape such as tubetti lunghi

Method

1) In a heavy-bottomed saute pan, fry the onion, peppers, tomatoes and garlic in olive oil until soft.

2) Add the white wine and cook for about 10 minutes to reduce the liquid.

3) Add the water and saffron liquid and cook on a high heat for 15 minutes.

4) Add the clams, cuttlefish, prawns, hake, seasoning and pasta and continue to cook over a low heat for about 10 minutes, until the fish and pasta are tender and the liquid has been absorbed. Discard any clams that have not opened. Serve in individual dished.

Enjoy you meal!

Tips

Better to serve it in earthenware dishes.

By Carolyne