INGREDIENTS
Spaghetti
375 g thin spaghetti
60 ml (¼ cup) olive oil
2 garlic cloves, finely chopped
400 g seafood (we used calamari, firm white fish, prawns and scallops)
1 pinch dry chilli flakes
¼ cup roughly chopped parsley leaves
Salt flakes and pepper, to taste
Pangrattato
2 tbsp (40 ml) olive oil
60 g (¾ cup) panko breadcrumbs
1 tbsp finely chopped parsley leaves
1 small garlic clove, crushed
2 tbsp finely grated parmesan, optional
Salt flakes and pepper, to taste
Tomato and basil salad
400 g ripe tomatoes, sliced
Pinch white sugar
Salt flakes and pepper, to taste
1 tbsp (20 ml) aged balsamic vinegar
1 ½ tbsp (30 ml) extra virgin olive oil
½ cup basil leaves
METHOD
Spaghetti
- Place a large saucepan of salted water on the cooktop. Bring to the boil using the Boost function; add the pasta to the water. Reduce the heat to high, induction setting 8, and cook the pasta, stirring occasionally, until al dente. Drain and reserve 1 cup of the cooking water.
- Meanwhile, heat a large frying pan on medium heat, induction setting 6. Add the olive oil and garlic, cook for 1 minute, or until the garlic browns lightly.
- Add the seafood and chilli flakes. Increase the heat to high, induction setting 8 and fry until the seafood is almost cooked.
- Loosen the pasta with half of the reserved pasta water and add into the pan with the seafood; toss to combine.
- Add the parsley and any extra reserved pasta water to loosen the dish, if required. Season to taste.
Pangrattato
- Heat the oil in a frying pan on medium-high heat, induction setting 7. Add the breadcrumbs and cook, stirring, for 4 minutes, or until golden brown.
- Cool slightly then stir through the parsley, garlic and parmesan, if using. Season to taste.
Tomato and basil salad
- Combine the tomatoes with the sugar, salt and pepper. Set aside for 5 minutes then drain off excess water.
- Combine the drained tomatoes, balsamic vinegar and olive oil in a large bowl. Gently toss the basil leaves through the salad just before serving.
To serve
- Divide the pasta and seafood between warm serving plates, top with pangrattato and serve with the tomato salad.
Alternative appliance method
Steam oven
- The seafood can be steamed at 85°C for 10 minutes before combining with the pasta.
Hints and tips
- Some pasta can be cooked in the steam oven; however, we find that thin long pasta is best cooked in a saucepan on a cooktop.
- Make your own seafood mix by reserving any excess seafood in the freezer. Make this dish when you have enough seafood.