I love this dish as do all Italians, it is an easy and delicious summer dish with an explosive taste
Preparation time 25 minutes
Ingredients for 4 people:
2 tablespoons of olive oil
300ml fish stock
1 teaspoon of lemon juice
1 small cauliflower, cut into florets
2 carrots, thinly sliced
1 onion, sliced into rings
250g courgettes, sliced
350g prawns, cooked and peeled
1 clove of garlic, minced
salt and pepper
2 tablespoons of fresh chopped parsley
1 tablespoon of freshly grated Parmesan cheese
½ teaspoon of sweet ground paprika
4 scampi, unpeeled, cooked, to garnish
16 calamari rings
Boil salted water in a large pan. Cook the spaghetti, with a tablespoon of oil, until it is 'al dente'. Drain, put back into the pan, mix with the remaining oil, cover and keep warm.
In a saucepan bring the stock and lemon juice to the boil. Add cauliflower and carrots and cook for 3-4 minutes. Remove from the heat and set aside.
Heat half the butter in a frying pan. Add the onions and zucchini slices and fry for 3 minutes add the prawns and garlic, and cook for a further 2-3 minutes.
Add the precooked vegetables and stock to the pan and heat. Season the sauce with salt and pepper and stir in the remaining butter. Add the mussels, prawns and calamari and heat through.
Arrange the noodles on warmed plates, mix with the finished sauce and parsley, sprinkle with Parmesan cheese and pepper, and serve with the scampi garnish immediately.
Tip: If you prefer eating the pasta with tomato sauce then add 200 ml of tomato sauce at step three.
Enjoy, with all the best wishes from your chef Dani Mottillo, Antica Italia, Quesada Tel: 966 718 737.