Yesterday was a little crazy last min supper, I thought I would be able to get away from cooking since I was looking forward to Machachos. Unfortunately my family left late from Witbank and wouldnt make it on time. Nelspruit does not have a variety of halaal fast food places. I asked my husband what he would like to eat and got a very very frustrating 'I dont know, surprise me, be creative etc etc' response. While driving home I went passed the fishmonger and stopped to see what they have. And then it hit me, I had the most delicious seafood pasta in Plettenberg Bay at a place called Cornuti, even in Knysna overlooking the Heads. 4 years ago and still nothing beats that flavor. I thought let me recreate it. Pasta being my favorite, fresh seafood lets keep it simple and let the seafood shine.
Seafood Pasta for 2
100g fresh mussels
100g calamari rings
150g fresh deveined and deshelled prawns
100g fish (monk's/hake) - optional
100g squid heads - optional
Leave to drain as much water as possible
3/4 tin italian tomatoes, liquidized
2 clove garlic grounded
1 deseeded green chilli - optional
few tbsps of coconut milk
peri peri oil
1/2 onion chopped finely
1 tsp kashmiri chilli powder
lemon juice
salt & pepper to taste
Robertsons Portuguese Spice
fresh chopped italian parsely and spring onion
Sauté onion in peri peri/olive oil till translucent
add garlic , chilli, spices and spices and roast a few mins
add lemon juice and tomatoes and cook till dry
add seafood and cook out the water.
Boil the spaghetti as per se, and throw the sauce over with italian parsely and spring onions and serve hot. Grate parmesan cheese as a finishing touch.
Seafood Pasta for 2
100g fresh mussels
100g calamari rings
150g fresh deveined and deshelled prawns
100g fish (monk's/hake) - optional
100g squid heads - optional
Leave to drain as much water as possible
3/4 tin italian tomatoes, liquidized
2 clove garlic grounded
1 deseeded green chilli - optional
few tbsps of coconut milk
peri peri oil
1/2 onion chopped finely
1 tsp kashmiri chilli powder
lemon juice
salt & pepper to taste
Robertsons Portuguese Spice
fresh chopped italian parsely and spring onion
Sauté onion in peri peri/olive oil till translucent
add garlic , chilli, spices and spices and roast a few mins
add lemon juice and tomatoes and cook till dry
add seafood and cook out the water.
Boil the spaghetti as per se, and throw the sauce over with italian parsely and spring onions and serve hot. Grate parmesan cheese as a finishing touch.
