Quick, easy and tasty. This is definitely a dish for date night, who cares about garlic breath when the food is this good (and the company should be too)!
Shopping List
Serves 2
Spaghetti - 2 portions (I measure the tear shape gap in between thumb and finger
Garlic Cloves - 4 Roasted
Olive Oil - 1 & 1/2 tbsp
Seafood mix (Calamari, Mussels & Prawns) - 200g
Himalayan Pink Salt - 1 pinch
Crushed Black Pepper - 1 pinch
Salted Butter - 2 tbsp
Chilli Flakes - 1 Pinch
White Wine - 1/4 Cup
Fresh Lemon Juice - 1/2 Lemon
Oat Milk - 1/4 Cup
Adella Louise Jerk Marinade (Hot) - 1 tbsp
Fresh Parsley - 1 tbsp
Method
20 - 25 minutes
Step 1.
Spaghetti and a pinch of salt into boiling water and cook until al dente.
Roast or fry the garlic cloves
Step 2.
Add your oil to your frying pan or wok and heat on a medium to high heat.
Once the oil is hot enough, add the fresh calamari rings. Fry off for 2 minutes.
After a couple of minutes add your muscles and prawns and fry off for another couple of minutes.
Add a the salt and pepper, stir quickly, then remove from the pan and place to the side.
Step 3.
The garlic should now be browned, crush it using a pestle and mortar, rolling pin or garlic crusher. I prefer the mortar as it gives a pasty texture.
Add to the pan or wok the butter, crushed garlic and chilli flakes, turning the heat down to medium and stirring together well.
Now add the white wine and lemon juice and stir again.
You'll notice the mix starting to thicken slightly, time to add the oat milk and the Adella Louise Jerk Marinade, stirring in well.
Add the seafood back into the mix with the fresh parsley and cooked spaghetti, stir in well and you are ready to serve!
Time to eat!
Tips
A sprinkle of parmesan is always a tasty addition.
Double up on ingredients for a larger serving.
Serve with a garlic sourdough for a super sized garlic serving.
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