Barilla Spaghettini With Mixed Seafood And Basilico Sauce
*recipe from barilla.com
Serves 4 people
350g Barilla Spaghettini
1 jar Barilla Basilico sauce
8 green prawns, peeled and deveined, 0.5cm diced
150g snapper fillet, 0.5cm diced
200g cuttlefish, cleaned, 0.5cm sliced
1 teaspoon dry chili
½ punnet ripe cherry tomatoes, halved
½ glass dry white wine
½ bunch parsley, chopped
100ml fish stock
1 rosemary sprig
Extra Virgin Olive oil
Rock salt for pasta water
In a large pot bring plenty of water to the boil. Once boiling, add rock salt, we recommend 7 grams per liter of water.
In a large frypan, heat a little oil. Once hot, add the snapper, prawns, and cuttlefish, season and cook for 2 minutes, remove the fish and keep on the side. In the same fry pan add more oil, garlic, and chili. Then add the mussels and cook for 1 minute. Add the wine and allow it to evaporate, then add the Basilico sauce, bring to a simmer with the lid on.
Drop the Barilla Spaghettini into the water and stir. Cook as per the instructions on the pack.
Drain the pasta 2 minutes before the suggested time, saving one ladle of the cooking water. Toss pasta and cooking water in with the sauce, add the snapper, cherry tomatoes, and parsley. Allow the pasta to finish cooking in the pan, making sure all ingredients are well coated with sauce.
Serve with a drizzle of olive oil and enjoy!
Chopped tomatoes 72%, tomato concentrate 14%, onion, sunflower seed oil, basil 2%, sugar, salt, natural flavouring.
Low in saturated fat and rich in vitamins and minerals. Packed with lycopene, an antioxidant that plays a big role in the protection from cancer.
- - No added preservatives
- - Gluten-free
- - Vegan
- - Vegetarian
Storage: Refrigerate after opening.
Consume within 3-5 days.
Freeze remaining sauce in a freezer-safe container.
Shelf life: 3-5 days refrigerated after opening, 3 months frozen.