Wholegrain Spaghetti With Seafood And Arrabbiata Sauce

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Twirl your fork around this seafood spaghetti with a spicy arrabbiata sauce.

All you have to do is throw all your ingredients of Wholegrain Spaghetti With Seafood And Arrabbiata Sauce

  1. 350g Barilla Whole Grain Spaghetti
  2. 1 jar Barilla Arrabbiata Pasta Sauce
  3. 2 spring onions, finely chopped
  4. 1 teaspoon of dry chilli
  5. 1/2 punnet of ripe cherry tomatoes, quartered
  6. 8 green prawns, peeled, de-veined, 0.5cm diced
  7. 1 squid, cleaned, 0.5cm diced
  8. 1 snapper fillet, 0.5cm diced
  9. 1/2 glass of dry white wine
  10. 1/2 bunch of parsley, chopped
  11. 2 garlic cloves, crushed
  12. 100ml fish stock
  13. Extra virgin olive oil
  14. Rock salt, for pasta water
  15. Sea salt and pepper, to taste

The instruction how to make Wholegrain Spaghetti With Seafood And Arrabbiata Sauce

  1. In a large saucepan, bring plenty of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water.
  2. Drop the Barilla Whole Grain Spaghetti into the water and stir. Cook as per the instructions on the box.
  3. Meanwhile, in a large fry pan, heat a little oil. Once hot, add the spring onions, garlic and chilli and cook for 2 to 3 minutes.
  4. Add the tomatoes and cook for 2 minutes, then add the seafood and cook for a further 2 minutes. Add the wine and allow it to evaporate, then add the fish stock and cover with a lid and cook for further 2 minutes. Finally, add the Barilla Arrabbiata sauce and bring to a simmer.
  5. Drain the pasta 2 minutes before the recommended cooking time, saving one ladle of cooking water. Then toss the pasta and cooking water in with the sauce, and allow to finish cooking.
  6. Serve with a sprinkle of parsley on top.

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