Cacio e pepe with asparagus
🍽 Serves 4 as a starter, 2 as a main◆ Easy
Italian pasta recipes · Italian recipes
Calabrian-style seafood ragù spaghetti
This Calabrian-inspired seafood ragù, served with spaghetti, really packs in the flavour for a 30-minute sauce. Try it for an easy summer dinner. Which fish to use: Monkfish is perfect in this dish as it holds its texture well. You can use another white fish instead of monkfish too; it will just soften and dissolve into the sauce a little more. Easy shortcut: You can use fresh, frozen or cooked seafood. If using pre-cooked, it just needs warming through for two minutes right at the end. Batch cook it: Any leftover ragù can be frozen, so don’t be afraid to make up a big batch. Browse more simple yet delicious spaghetti recipes
Dairy-freeFreezable
Serves4
Hands-on10 min
Oven25 min
DifficultyEasy
Method
Heat the oil over a low-medium heat in a large deep frying pan, then add the fennel seeds. After they begin to sizzle, add the shallot, fennel, carrot and garlic, then fry for 5 minutes. Add the wine, reduce by half (about 2-3 minutes), then add the passata and reduce by a third (about 8-10 minutes). Season with salt and pepper.
Once the sauce has reduced, cook the spaghetti in salted boiling water for 10 minutes. With 5 minutes remaining, add the fish and seafood to the sauce, stir to combine, then leave to cook through. Drain the spaghetti, then add to the sauce and mix well. Divide among bowls, finishing with the fresh basil and a = crack of black pepper.
Nutrition
| Calories | 457kcals |
|---|---|
| Fat | 5.7g (0.9g saturated) |
| Protein | 29g |
| Carbohydrates | 61g (10g sugars) |
| Fibre | 5.7g |
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