This recipe is ridiculously simple; you will barely have to do any chopping, and there are very few ingredients. After hardly any effort, you will be rewarded with a super-nourishing and tasty one-pot meal.
It’s a really easy way to make use of bags frozen mixed seafood, which is a great source of protein and nutrition.
Notes on Seafood Spaghetti
- Seafood Selection I created this recipe using Aldi’s Frozen Ready Cooked Seafood Selection, which contains mussels, squid rings, and king prawns. Most other supermarkets will have an equivalent, sometimes sold as ‘Fruits de Mer’. I choose to use Aldi’s because it is by far the cheapest, at only £3.79 currently. Other supermarkets only sell a raw version, and these are more expensive – £5.95 for the Tesco Raw Seafood Selection. If you do decide to try this recipe with raw seafood instead, just make sure the seafood is cooked for the amount of time indicated on the packet.
- Cavolo Nero, or whatever greens you have. There’s something about the texture of tender Cavolo Nero Kale that combined really well with this dish, but it really doesn’t matter what greens you decide to add. Waitrose’s Pentland Brig Kale would be lovely here too, or spinach. If using frozen spinach, defrost and squeeze out most of the water before adding.
Cost Breakdown of Seafood Spaghetti
| Ingredients | Cost |
| Olive oil (Extra Virgin, Aldi 1 Litre) | 20p |
| Spaghetti (Aldi Essentials) | 8p |
| Chilli Flakes (Indus, Asda 100g) | 2p |
| Baby Plum Tomatoes (Aldi 250g) | 45p |
| Seafood Selection (Aldi Cooked Seafood Selection) | £3.79 |
| Chopped Parsley (Waitrose Chopped Parsely, frozen) | 37p |
| Cavolo Nero (Aldi) | 48p |
| Lemon (Aldi Wonky Lemons, 4 pack) | 8p |
| Total Cost Per Person | £2.73 |
Leftover Ingredients
Often, the hidden cost of recipes is the leftover ingredients that you don’t use up. So make sure you use up these perishable leftovers.
- 100g Baby Plum tomatoes.
- 100g Cavolo Nero
- 3 lemons. (You could use bottled lemon juice if you don’t tend to use fresh lemons).
INGREDIENTS
- 140g Spaghetti
- 2 tbsp Olive oil
- Pinch of Chilli Flakes
- 150 g Cherry or Baby Plum tomatoes
- 350 g Cooked Seafood Selection, defrosted
- 1 tbsp Chopped Parsley
- Cavolo Nero
- 1/2 juice of a Lemon
INSTRUCTIONS
- Put the water on to boil the pasta, and put the pasta in with some salt once boiling.
- Meanwhile, slice the tomatoes in half.
- Warm the oil in a large frying pan a sprinkle in the chilli flakes and add the tomato halves.
- Cook for about five minutes, turning over occasionally.
- Steam or boil the Kale until tender.
- Add the seafood, parsley and season with salt the pepper. Cook over and medium to low heat for a few minutes. The seafood will let out quite a bit of liquid as it cooks.
- Once the pasta is al dente, add it to the pan along with the kale and lemon juice, and continue cooking on low for a few minutes so the pasta absorbs most of the liquid and the flavours mingle.
Seafood Spaghetti
A simple seafood pasta with classic flavours lemon, chilli and parsley.
Ingredients
- 140g Spaghetti
- 2 tbsp Olive oil
- Pinch of Chilli Flakes
- 150 g Cherry or Baby Plum Tomatoes
- 350 g Cooked Seafood Selection, defrosted
- 1 tbsp Chopped Parsley
- Cavolo Nero
- 1/2 juice of a Lemon
Instructions
- Put the water on to boil the pasta, and put the pasta in with some salt once boiling.
- Meanwhile, slice the tomatoes in half.
- Warm the oil in a large frying pan a sprinkle in the chilli flakes and add the tomato halves.
- Cook for about five minutes, turning over occasionally.
- Steam or boil the greens until tender.
- Add the seafood, parsley and season with salt the pepper. Cook over and medium to low heat for a few minutes. The seafood will let out quite a bit of liquid as it cooks.
- Once the pasta is al dente, add it to the pan along with the kale and lemon juice, and continue cooking on low for a few minutes so the pasta absorbs most of the liquid and the flavours mingle.
So easy and tasty