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¼ cup (20g) Gewürzhaus Venetian Gondola Spice
250g good-quality dry spaghetti No. 3, thinner the better
½ medium onion, thinly sliced
500g mixed seafood, clams, mussels, prawns, crab feelers, etc
1 cup dry white wine
1 punnet cherry tomatoes, washed and scored across top diagonally (you can blanch and skin if preferred)
1 ½ cups stock, fish is best, otherwise vegetable
Olive oil
Squeeze of 1 Lemon
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Gewürzhaus Sale dell'Italia, to serve