Yields 4 servings per recipe
INGREDIENTS
- 45ml/3 tbsp of Olive oil
- 1 medium Onion (chopped)
- 1 clove of Garlic (finely chopped)
- 225g/80z of Spaghetti
- 2½ pint Tomato puree
- 15ml /1 tbsp of Tomato (fresh)
- Bay Leaf
- 5ml/1 tsp of Sugar
- 115g/40z/1 of Cooked peeled shrimps (rinse well if canned)
- 175g/60z/1 ½ of cooked clam or cockle meat (rinse well if canned or bottled)
- 15ml /tbsp of Lemon juice
- 4 whole Chopped fresh green peppers
- 45ml/3tbsp of Butter
- 25g/10oz/2tbsp of Salt and black pepper
- Cooked prawns to garnish (optional)
METHOD
1. Heat the oil in a pan and add the onion and garlic fry over a moderate heat for 6 – 7 minutes, until onions have softened.
2. Meanwhile, cook the spaghetti in a large pan of boiling salted water for 10 – 12 minutes until al dente.
3. Stir the tomato puree, oregano, tomatoes, bay leaf and sugar into the onions and season well. Bring to the boil, and then simmer for 2-3 minutes.
4. Add the clam or cockle meat, lemon juice and green pepper. Stir well, then cover and cook for 6-7 minutes.
5. Meanwhile, drain the spaghetti when it is ready, and add the butter to the pan. Return the drained spaghetti to the pan and toss in the butter.
6. Season well
7. Divide the spaghetti among four warmed plates and top with the sea food sauce. Sprinkle with the remaining green pepper, garnish with whole prawns (optional) and serve immediately.