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Nathan Outlaw is a chef known for his supreme seafood dishes and this seafood spaghetti recipe does not disappoint. This kids recipe may be more suited to older children, but never underestimate a small child's capacity to enjoy new flavours. The white fish and juicy prawns in this recipe won't disappoint

Method
1.
Add the tomato juice and fish stock to a pan over a medium heat. Bring to a simmer and cook until reduced by half
2.
In a large frying pan, heat the oil gently and add the garlic, fry until it begins to colour
3.
Add the peeled prawns, scallops and ling, fry gently for 3-4 minutes
Tasty trivia
Ling is similar to cod when cooked, salted or dried. It can be used in making lutfisk, a traditional Scandinavian delicacy, particularly around Christmas
4.
Pour in the fish stock and tomato reduction. Then, add the cherry tomatoes, parsley, spinach, basil and simmer for 2 minutes. Remove from the heat
5.
Add the spaghetti to a pan of salted boiling water, cook for 7-9 minutes, stirring occasionally until just cooked. Drain immediately
Room for a little one
Older kids can get involved by preparing the spaghetti
6.
Reheat the sauce. Add the hot spaghetti to the pan and toss to combine, season with salt. Serve immediately
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Ingredients

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Nutrition (per Portion)

Calories

627
31%

Sugars

6g
7%

Fat

20g
29%

Saturates

2g
10%

Salt

1142mg
19%
of an adult's guideline daily amount
Nathan Outlaw is Britain's premier seafood chef and here underlines his pedigree with a gorgeous seafood spaghetti recipe

Seafood spaghetti recipe Tweaks

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