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Recipe

Tubular Spaghetti with Seafood and Anchovy Butter

Inspired by the seafood recipes of Venice, the tubular spaghetti holds the Prosecco seafood sauce inside for extra flavour. This recipe was featured in Adam's Pasta Pilgrimage, season 1, episode 12. Recipe by Adam Swanson

As seen on: Adam's Pasta Pilgrimage (Season 1: Episode 12)

Ingredients

  • 1 packet San Remo Tubular Spaghetti
  • 1 tbsp. oil
  • 1 clove garlic
  • 150gm tray of white anchovies
  • 1 kg black lipped mussels
  • 1 kg cockles
  • 1 bunch flat leafed parsley
  • 100gm butter
  • Bottle Prosecco
  • Salt and pepper

Instructions

  1. Cook pasta in boiling, salted water
  2. Heat oil in pan
  3. Add clove of garlic and heat until oil infused with garlic flavour
  4. Remove garlic
  5. Add mussels and cockles to oil in pan
  6. Sauté until seafood is steamed open (2-3 mins)
  7. Add splash prosecco and reduce sauce by half on a low heat
  8. Drain pasta and add to seafood
  9. Add anchovy butter and parsley, toss through and serve

 

Anchovy Butter

  1. Put anchovies in food processor and blitz to a paste
  2. Add butter and season with salt and pepper
  3. Mix through thoroughly