| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Can’t, Stand, The, Heat |
1 |
servings |
INGREDIENTS
|
|
Extra virgin olive oil |
| 2 |
|
Onions |
| 1 |
lg |
Tin peeled tomatoes |
|
|
Tomato puree |
| 3 |
|
Cloves garlic |
| 3 |
|
Pepperincinos |
|
|
King prawns |
|
|
Langoustines |
|
|
Fresh flat parsley |
|
|
Pot of single cream |
|
|
Spaghetti |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Chop the onions very finely and reduce them for an hour in plenty of olive
oil over a very low heat. Finely chop the garlic and parsley and add to the
onions along with the tinned tomatoes, ground black pepper, tomato puree
and the pepperincinos. Reduce the heat to low and cook for another 45
minutes. Now drop the langoustines and king prawns into the sauce. After
ten minutes remove the seafood to a warm oven.
Cook the spaghetti until it is "al dente". Meanwhile, remove the sauce from
the heat and stir in a generous dollop of single cream. Drain the pasta and
mix with the sauce.
Season with salt and pepper, remove the seafood from the oven, and arrange
them on top of the pasta.
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