mediterranean roasted shellfish spaghetti

This recipe was inspired by a roasted Mediterranean seafood platter I had at the Ivy restaurant in London once and which I still dream about. I thought it would be great with pasta, and it is.

Serves 4.

1 pound of a mix of frozen prawns, scallops, calamari, langoustines (optional), thawed
1 cup of white wine
3 tablespoons of olive oil
1 lemon, zested and juiced
2 minced garlic cloves
small bunch of chopped basil
small bunch of chopped parsley
500g spaghetti


Heat oven to 200ºC or 400ºF.
Cook the spaghetti according to the pack instructions. Drain and set aside in a large serving bowl.
Place the seafood in a baking tray.
Pour over the olive oil and wine, and add the garlic.
Roast for about seven minutes or until just cooked through.
Tip the cooked seafood onto the spaghetti and toss with the basil, parsley, lemon juice and zest.
Serve straight away.


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