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QF Focus Magazine


Spaghetti Frutti Di Mare


I love this dish as do all Italians, it is an easy and delicious summer dish with an explosive taste


Difficulty: Moderate Preparation time 25 minutes


Ingredients for 4 people: 250g spaghetti


2 tablespoons of olive oil 300ml fish stock


1 teaspoon of lemon juice 1 small cauliflower, cut into florets 2 carrots, thinly sliced 60g butter


1 onion, sliced into rings 250g courgettes, sliced 350g prawns, cooked and peeled


Step 1:


Boil salted water in a large pan. Cook the spaghetti, with a tablespoon of oil, until it is 'al dente'. Drain, put back into the pan, mix with the remaining oil, cover and keep warm.


Step 2:


In a saucepan bring the stock and lemon juice to the boil. Add cauliflower and carrots and cook for 3-4 minutes. Remove from the heat and set aside.


1 clove of garlic, minced salt and pepper


2 tablespoons of fresh chopped parsley


1 tablespoon of freshly grated Parmesan cheese


½ teaspoon of sweet ground paprika 4 scampi, unpeeled, cooked, to garnish 8 mussels


16 calamari rings


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