There is nothing better than creamy pasta.
This simple recipe uses light evaporated milk to make the fennel-flavoured sauce, so you don’t need to feel too guilty about devouring it. Another great thing is that it takes only minutes to cook, making it ideal for a busy weeknight evening.
I used my supermarket’s ‘marinara’ seafood mix. It has a perfect combination of boneless white fish, salmon pieces, squid rings, prawns and mussels. When it is on special I think it is a bargain at around $10 for a kilo (2 lbs). Depending on what you like, or what you have in the freezer, you could just use one type of seafood if you prefer. This does work best if the seafood is in small pieces, and ensure that all bones are removed from fish.
Ingredients – serves 4:
- approx 300g/10.5 oz thin dried spaghetti
- 1/2 tbsp olive oil
- 1/2 small onion, finely diced
- 1 garlic clove, crushed
- 1 baby fennel bulb, thinly sliced (reserve any fronds)
- 500g/1 lb mixed seafood, thawed if frozen
- 375ml/13 oz can light evaporated milk (I used Carnation Light & Creamy)
- freshly ground black pepper, to season
- fennel fronds, to decorate
- Cook the spaghetti in a large pan of salted boiling water according to the packet directions.
- Meanwhile, heat the oil in a large saute pan over a medium heat. Add the onion and garlic then cook for a minute, stirring.
- Add the sliced fennel to the pan and stir. Cook for 2-3 minutes or until just starting to soften.
- Turn up the heat then add the seafood, evaporated milk and a good seasoning of pepper to the pan. Bring to the simmer, then turn the heat back down to medium and simmer for 4-5 minutes or until your seafood is cooked through. (The cooking time will be dependent on the type of seafood that you use and the size of the pieces.)
- Drain your spaghetti and then add to the pan with the seafood. Toss to coat the spaghetti with the sauce.
- Serve topped with a few fennel fronds, if you have any.