Spicy Seafood Pasta

Save this recipe for a seafood feast this summer! When the days are hot and the guests are plenty, a classic spicy seafood pasta and a chilled glass of crisp white wine are the perfect pair.

We used the Le Creuset Signature Shallow Casserole to make serving from stovetop to table that much more beautiful!

Ingredients

500g pasta of your choice (bucatini / tagliatelle / fettuccini all work well).
400g Kingklip, cut into 3cm cubes (we sourced all fish and seafood from Mother City Fish who also stock our full Pesto Princess range).
3 Tbsp cake flour (for dusting fish)
3 Tbsp extra virgin olive oil
3 cloves garlic
1 tsp chilli flakes
500g black mussels, scrubbed and beards removed
1/2 cup dry white wine
125g calamari tubes and tentacles sliced,
2 tubs Pesto Princess Fresh Tomato Sauce
Salt and pepper, to taste
Fresh basil, to serve
Pesto Princess Chimichurri, to serve
Garlic bread, to serve

How to

Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt and then add the pasta. Cook, stirring occasionally until al dente. Once cooked, strain the pasta into a colander and gently rinse in cool water until it is no longer hot. Set aside.

Dust cubed Kingklip in seasoned flour, set aside.
Place a large pan over medium heat (we used the beautiful Le Creuset Signature Shallow Casserole). Add the oil and brown the fish on both sides, remove and set aside.
Add a generous splash of olive oil over medium heat and cook the sliced garlic and chilli flakes for one minute.
Add the mussels and toss together with the oil and garlic.
Increase the heat, add wine and cover the pan with a lid to allow mussels to steam open for about 2 to 4 minutes.
Once the mussels are cooked, remove the lid and add the calamari, cover again and cook for about 1 to 2 minutes until you see the tentacles start to curl.
Add Pesto Princess Fresh Tomato Sauce into the seafood mixture. Lower the heat and simmer until the sauce has warmed through.
Add the pasta to the pan and toss it all together until evenly coated. Serve with fresh basil leaves, a good drizzle of olive oil, Pesto Princess Chimichurri for extra spice and garlic bread.