Lingering at the Marks & Spencer freezer counter as I do, occasionally, I spied bags of fruits de mer, perfect for risotto or seafood lasagne. I bought two. The bags are packed to the gunnels with raw prawns, squid rings and tiny queenie scallops without corals (the orange moon that curls around one side of the snowy white mollusc).
As it happens, Seafood Week starts tomorrow, so enjoy this undemanding and extremely pleasant recipe for a lemony, chive-seasoned pasta dish while you check out inspiration and recipes at fishisthedish.co.uk/seafoodweek.
Prep 30 min
Cook 15 min
- 300g bag frozen plateau de fruits de mer (Marks & Spencer)
- 100g onion
- 1 tbsp olive oil
- 400g fresh spaghetti
- 1 lemon
- 4 tbsp crème fraîche
- Small bunch chives
Tip the frozen seafood out onto two large plates or a tray, separating the pieces to defrost quickly. Once defrosted, halve the squid rings so you end up with two strips and run a small sharp knife down the curl of the prawns and swipe away the black membrane. Pat the seafood dry with kitchen paper. Meanwhile, halve, peel and finely chop the onion. Cook, stirring often, in the oil in a spacious sauté or frying pan. Boil the kettle. Finely snip the chives so you end up with at least two tablespoons.
Cook the pasta in generously salted water from the kettle, stirring to separate the strands. With the pasta on the hob, cook the seafood. Stir it into the soft onion and stir fry until the prawns turn pink and the squid and queenies are firm and have changed colour. Add a generous squeeze of lemon, a pinch of salt and a grind of pepper. Stir in the crème fraîche. Add the drained pasta and chives. Toss thoroughly and serve.