I had some serious craving the other day for squid and after eyeing the seafood mixes at the store, I went ahead and bought the usual – one nicely sized frozen seafood mix. Now fresh seafood is not an option here in Switzerland since it’s landlocked and far from any coast; plus the price is enough of a turn-off. Frozen foods are not a favourite with Nil so we don’t really chow down on this all the time.
Now I know I’m not supposed to take any oysters, mussels and fish…so to be on the safe side, my spaghetti dish consist solely of calamari, cuttlefish and octopus. Still great anyway and in case you’re wondering, no…the mix doesn’t contain fish from some odd reason. O’well, can’t have everything!
Initially I wanted to set this dish up with a simple tomato paste but decided again it since we had some tomato-based dishes last week (super thin fresh pizza was one of them), so I went with a spicy twist to the usual garlic spaghetti. Turned out to be too spicy but we downed it anyway – I thought it was great to have a little bit more kick than usual in our food.
Chillied garlic seafood spaghetti
Lots of garlic
A handful of fresh or dried chillies (depends on how strong you want it to be)
Pasta (fresh or dried)
Corn flour (for thickening)
- Cook the pasta the regular way or as indicated in the packaging (if it’s fresh pasta that you’re using).
- In a pan/pot, heat some oil and toss in the garlic and chillies. Fry until fragrant before adding the seafood mix.
- Add a tiny bit of water and let the seafood mix cool before thickening the sauce with some corn flour mixed in with water and cracked black pepper.
- Add salt and pepper to taste.
- Once cooked, turn off the heat, cover and place aside. Dish on top of the pasta and serve immediately with grated parmesan.