For 2 people
Preparation: 5 minutes
Cooking 10 – 15 minutes
/ 150 g. dried spaghetti [ I use SO organic]
Large knob of butter –
2 cloves of garlic, finely
1 medium onion, chopped
8oz. / 200g. frozen
Canadian scallops [M & S – use half a bag]
4oz. / 100g. fresh
large/king prawns, peeled [use more if you like!]
1 tsp. dried chilli flakes
Handful of chopped fresh
1. Bring a large pan of
water to the boil / use a kettleful.
Add spaghetti and cook
for 8 minutes until just cooked.
2. Meanwhile, melt the
butter in a large frying pan / wok, add the garlic and onion and sauté for a
3. Add the scallops and
prawns, cook gently for around 5 minutes. As the scallops thaw, snip in half
with a scissors if you like.
4. Drain the spaghetti,
tip it over the scallops. Mix well and season with some freshly ground black
5. Sprinkle the chilli
flakes on top, garnish with the parsley, and mix well before serving in pasta
bowls or on plates.
Melt a knob of butter in a
small frying pan.
Add a finely chopped clove
Halve a dozen or so cherry
tomatoes and add to the frying pan.
Sauté gently for a few
minutes, then put half on each bowl of pasta as a topping – delicious!!
Lovely with warm foccaccia
/ ciabatta / French bread to mop up the juices.
Back to Lorna's Recipes Home Page