Italian Pasta Recipes - Pepper and Almond Spaghetti with Seafood (Spaghetti con Peperoni Mandorle e Frutti di Mare) Recipe

Ingredients                 

• 1 red (bell) pepper

• 1 red chili

• 75 g/3 oz/3/4 cup blanched almonds, toasted

• 3 garlic cloves, crushed

• 30 ml/2 tbsp red wine vinegar

• 300 ml/1 1/4 cups tomato juice

• 450 g/1lb mixed cooked seafood, such as mussels, squid and prawns (shrimp)

• 350 g/12 oz spaghetti

• 30 ml/2 tbsp chopped fresh parsley

• Salt and freshly ground black pepper   

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Method:

1. Place the pepper and chili under a hot grill (broiler) and cook until the skins blacken. Cool for 1 minute and remove the skins.

2. Halve, discard the seeds and puree in a blender or food processor.

3. Add the nuts, garlic, vinegar and tomato juice and blend until smooth. Transfer to a saucepan and bring to the boil.

4. Reduce the heat, add the prepared seafood and simmer gently for 5 minutes.

5. Bring a large pan of salted water to the boil and add the spaghetti. Cook for 8-10 minutes until just tender but firm and drain.

6. Toss in the parsley and pour into a heated serving dish. Pour over the sauce and season to taste.