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Wholegrain spaghetti with seafood and arrabbiata sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in succulent seafood spaghetti with a fiery arrabbiata sauce.
Ingredients:
  • 350g Whole Grain Spaghetti
  • 1 jar Arrabbiata Pasta Sauce
  • 2 spring onions, finely chopped
  • 1 tsp of dry chilli
  • 1/2 punnet of ripe cherry tomatoes, quartered
  • 8 green prawns, peeled, de-veined, 0.5cm diced
  • 1 squid, cleaned, 0.5cm diced
  • 1 snapper fillet, 0.5cm diced
  • 1/2 glass of dry white wine
  • 1/2 bunch of parsley, chopped
  • 100ml fish stock
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • In a large saucepan, bring water to a vigorous boil. Add 7 grams of rock salt per liter of water for optimal seasoning.
  • Add the Barilla Whole Grain Spaghetti to the boiling water and stir. Cook according to the package instructions.
  • Heat a small amount of oil in a large fry pan. Cook spring onions, garlic, and chili for 2 to 3 minutes once the oil is hot.
  • Cook the tomatoes for 2 minutes, followed by adding the seafood and cooking for another 2 minutes. Pour in the wine to let it evaporate, then stir in the fish stock and cover with a lid, cooking for an additional 2 minutes. Finish by adding the Barilla Arrabbiata sauce and simmering.
  • Drain the pasta 2 minutes early, reserving a ladle of cooking water. Mix the pasta, reserved water, and sauce together, and let it finish cooking.
  • Garnish with a sprinkle of fresh parsley.

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