Tuesday, February 15
Hunger Emergency Seafood Spaghetti
This was dinner tonight. It almost didn't happen. I had just finished bashing out Queens of the Stone Age on my guitar, and I was in a rebellious mood. I stood hanging around the kitchen, not really feeling like cooking, with images of local take-outs' menus floating around in my head. The reluctance was compounded by the general absence of cookable things in the fridge (I'd chosen gym over supermarket today). However, the realisation that we'd taken out a little too often over the weekend made me relent, and rustling around in the freezer, I came across a pack of frozen seafood and frozen minced garlic. And so it came to be.
400g pack of frozen seafood (prawn, mussels, scallops, squid rings)
a generous handful of frozen minced garlic (use less if using fresh garlic: that stuff's powerful)
1 dried red chilli, crushed (or half a fresh red chilli, sliced; or 1/4 tsp red chilli powder)
dash of Martini bianco or white wine
dried parsley flakes (or a handful of chopped fresh parsley, if you have cookable things to hand)
salt and pepper
1. Cook spaghetti according to packet instructions.
2. Put a generous splash of olive oil in a hot pan and add the minced garlic and chilli. Cook until starting to colour.
3. Add frozen seafood and allow to cook. Season with good amount of salt (it'll have to do for the entire dish, including pasta) and pepper. A lot of water will be released, so don't add any liquid.
4. Once seafood is cooked, add the martini or white wine and allow to bubble away.
5. Add parsley, more olive oil if required, and stir.
6. Stir through spaghetti and serve!
Optional: pick up Queens of the Stone Age again, feeling less hypoglycaemic (and glad to have sorted out dinner without needing to budge out of the flat).