Recipe

Stylemyplate’s Spring Seafood Pasta

1 Cook spaghetti in boiling salted water until al dente then drain. Drizzle and coat with Red Island Extra Virgin Olive Oil.
2 Heat 1 tbsp Red Island Extra Virgin Olive Oil in a large frying pan. Add the garlic and cook for 30 seconds. Add the panko crumbs, a pinch of salt and toss until golden. Add the parsley, then set aside to cool.
3 Add 100ml of Red Island Extra Virgin Olive Oil to a large frying pan, add garlic, chilli and anchovies, and cook over medium-high heat for 30 seconds or until garlic is golden.
4 Add the seafood and cook for another minute, then add verjuice and bring to the boil.
5 Cook for 30 seconds or until the liquid is reduced by half. Remove the pan from heat, add lemon rind and parsley. Season to taste with salt & pepper.
6 Add drained pasta to the seafood mixture and toss gently to combine. Sprinkle garlicky breadcrumbs and drizzle with more Red Island Extra Virgin Olive Oil.
7 Serve immediately with lemon cheeks.