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
Squeeze of 1 Lemon
Gewürzhaus Sale dell'Italia, to serve
Heat generous amount of salted water in large pot to cook pasta until al dente (1 litre water per 100g pasta is a general guideline). Add pasta once boiling.
In a large, heavy based saucepan, heat 2 tablespoon of oil on high heat; add prawns and scallops, cooking until just seared. Set aside.
In the same saucepan, fry off onion for 30 seconds, then add spice (add extra oil here if necessary – shouldn’t be too dry). When the spices are fragrant (about 30 seconds), add wine and stock and bring to the boil.
Add clams, mussels and crab, reduce heat and put the lid on until the shellfish opens (about 2-3 minutes). Add tomatoes and squash them with the back of your wooden spoon to release some of the juices, then add seared seafood. Put lid back on and simmer for a few minutes. Add drained, al dente pasta and toss carefully and only until just combined. Take off heat immediately to avoid overcooking. Season with Sale dell Italia to taste.
Serve in flat bowls with a generous lashing of olive oil and a good squeeze of lemon juice.
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