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Honeymoon spaghetti
Honeymoon spaghetti
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Experience a taste of Italy with this dish that puffs up beautifully in the oven, perfect for a special occasion or a cozy family dinner.
Ingredients:
  • 1 x 1.5 kg crab or lobster
  • 30 g unsalted butter
  • olive oil
  • 2 cloves of garlic
  • 1 fresh red chilli
  • 450 g mussels
  • 100 g squid
  • 200 g raw shell-off tiger prawns or small prawns
  • 450 g dried spaghetti
  • 1 bunch of flat-leaf parsley (30g)
  • 1 bunch of marjoram (30g)
  • 1 large free-range egg
  • 3 cloves of garlic
  • 2 x 400 g tins of quality plum tomatoes
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Boil the crab or lobster for 15 minutes, then cool and remove the meat from the shell, breaking it into small pieces. Pound the shells, chop the garlic and chilli. Heat olive oil in a saucepan, fry garlic, chilli, shells, and legs. Add tomatoes and water, simmer for 1 hour, then strain. Season with salt and pepper. Cook spaghetti until al dente, drain. Melt butter and oil in a large pan, fry garlic and chilli. Clean mussels, slice squid, add to the pan with prawns, cook for 2 minutes. Stir in tomato sauce, pasta, and crab or lobster meat. Add parsley and marjoram. Place seafood mixture on half of a large piece of greaseproof paper. Fold to seal. Bake for 10 minutes until puffed up.

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