I had a bag of mixed seafood in the freezer from before Christmas. This is what I made.
Toast some blanched almonds.
Toast a red pepper until charred, leave to cool in a bowl covered with cling film then peel off the skin.
Pop the chopped red pepper in a processor along with some red wine vinegar, the almonds, some garlic, passata and parsley. Whizz it all up and give it a season. Add a little water if it’s too thick.
Whilst you cook the spaghetti, gently heat the sauce then add the seafood and heat through.
Toss with the spaghetti and some chopped parsley.
Using BLANCHED ALMONDS, RED PEPPER, RED WINE VINEGAR, GARLIC, PASSATA, PARSLEY, SPAGHETTI & SEAFOOD …
This was dinner…24th January 2014.