Jamie's Blushing Spaghetti Vongole Of Frutti Di Mare

dinner

One of my favorite chefs is Jamie Oliver. He cooks so deliciously, what an inspiration you get from it and the passion is splashing! Not too difficult and always tasty. His latest book 'Comfort Food' (yes, that name immediately appealed to me) is another hit. Unfortunately I haven't had a lot of cooking time lately, but now I'm up & running again and eagerly using his cookbook. So this won't be the only recipe you'll see ;) I'm still in the holiday spirit so we're going for the Pasta Vongole tonight and then I'll make it with a little more seafood: Frutti di Mare.

~ adv. ~

WHAT DO YOU NEED FOR THE Jamie's Frutti Di Mare

for 4 persons

  • 160 gr spelt pasta
  • 300 gr frutti di mare mix or cockles (as in the book)
  • 2 tbsp sun-dried tomato tapenade
  • 8-10 organic cherry tomatoes
  • 1 red onion
  • 1/2 dried pepper (I use cast iron 'Bali' pepper mill)
  • 2 cloves of garlic
  • 1 tsp oregano or Italian herbs
  • 2 tsp fresh parsley
  • Splash of white wine (optional and to taste)
  • Olive oil to taste

Kitchen supplies


Preparation

  1. Finely chop the onion, dried pepper and cloves of garlic
  2. Cut the tomato into wedges
  3. Put a pan of water on and bring and cook the spaghetti in it
  4. Place a frying pan on the stove with some olive oil and lightly fry the onion, pepper and garlic
  5. Add the sun-dried tomato tapenade and the oregano and fry briefly
  6. Then add the frutti di mare mix, the tomatoes and the wine. Let it simmer for a while.
  7. Drain the pasta and spoon some of the sauce over the pasta and garnish with fresh parsley