Creamy Seafood Spaghetti

Following my obsession with risotto, I decided that I should refrain from making another seafood risotto, and decided  to try and make seafood linguine. The problem was that I actually didn't have any linguine in my cupboard, so

I decided to opt for seafood spaghetti instead!

The sauce is pretty versatile - you can add as much garlic and flavour as you want! I found a couple of recipes and adapted them to make my own spaghetti version!

Delicious rich and creamy, this is perfect to woo a gluten-free love interest over a bottle of wine and a few candles 😉

Creamy Seafood Spaghetti

100g spaghetti per person (I used the Glutafin one)

Double Cream

White wine

1 large clove of garlic

1 small red onion

1 knob of butter

Mixed seafood (readily prepared)

1. Place the spaghetti in boiling water with a drop of olive oil so it doesn't stick. Leave to cook whilst making the sauce but stir regularly
2. Melt the butter in the pan, chop the onion and crush the garlic. Fry in the butter.
3. Once softened, add the seafood and a generous splash of white wine
4. Bring the wine to the boil and allow to simmer until the liquid has halved
5. Strain the pasta when cooked and set aside
6. Turn the tempearture down on the wine and seafood mix, and slowly add the cream to taste
7. Stir and allow to warm up so the seafood is hot through
8. Add the pasta and stir - season with salt and pepper, and enjoy!