1 Clove Garlic
Bit of White Wine
Bit of Olive Oil
1 Pack of that Ready-To-Eat Mixed Seafood (inc. mussels, squid rings and prawns)
Touch of Single Cream
A Bit of Parsley
"So how did you make it"?
Get a large pan of water boiling and with a pich of salt. Put in the pasta (takes about 10mins). Stick a pan on with a touch of olive oil in it to heat up. Finely chop the shallots and garlic. Add the shallots and sweat them off gently for a minute or so. Add the garlic for a further minute or so (try not to colour it too much). Turn up the heat and chuck in about 1/2 glass or so of wine. When the alcohol has evaporated, add a touch of cream and turn the heat low. Stick a bit of parsley in. I use Schwartz chopped parsley with seasoning in a tube, because its good and im lazy. Next add a couple of spoons of the liquor that the pasta is cooking in. Stir and take off the heat. Drain the seafood and add to the sauce. Drain the pasta and add. Mix the whole lot up with tongs or whatever. Put on a plate, crack some black pepper over. Eat too much of it too fast...let your girl have a bit too...(or boy).
A couple of notes
Just as they occur to me:
- adding some of the cooking liquor from pasta, to the final sauce, seems to make the finished thing emulsify well.
- add garlic last when pan frying because it turns dark and burns quickly.
- always season-to-taste, as you go, with salt and black pepper.
- always be ready to turn the heat up/down, or take off the heat whenever needs must.